Eggplant with bruschetta sauce

We finely chop and stew eggplants grown in our own farm under the blazing Sicilian sun. The rich, sticky texture is full of the sweetness of the vegetable. The flavor is adjusted so that it can be eaten as is on bread.
It can also be enjoyed as a dip for vegetables combined with fruity vinegar, a sauce for grilled meat, a marinade for fish, or mixed with ponzu or noodle soup, or as a sauce for tofu or Japanese-style stock.

The Salemipina farm is located in Sortino, in the province of Syracuse, Sicily.
The Salemi family, who were olive farmers here, switched to organic farming 25 years ago, with the aim of adopting environmentally friendly methods.
The Salemipina estate, overlooking Mount Etna, is the perfect place to grow tomatoes. Thanks to the Mediterranean sea breezes and sunshine, it has mild winters and hot, dry summers.
Furthermore, the soil containing volcanic ash from Mount Etna makes it possible to grow Ciliegino (cherry tomatoes) with a high sugar content.

In Salemipina's 10 hectare farm, tomatoes, basil, zucchini, peppers, chillies and other vegetables, as well as olive trees, are grown organically, respecting the natural cycle. No preservatives, colourings or additives are used, and only fully ripe produce is harvested and processed in a short time using state-of-the-art equipment.
Even the oil that is the base of our important ingredients is made from fresh olives harvested at the Salemipina farm, and the producers' attention to detail is evident in every drop of the oil. No unnecessary ingredients are used. They are committed to organic cultivation. And they are proud to only use "MADE IN SICILY" ingredients.

The sauce is made using only organic tomatoes and a traditional recipe handed down by Mama Salemi. The tomato sauce that she lovingly makes for her family has now been made into a product. "I want you to taste the same thing we eat," says Mama. It is full of her flavor and love.