Breville Test Kitchen

Breville Test Kitchen


Super versatile, this sun-kissed Sicilian veggie dish is an appetizer, bruschetta topping, pasta sauce and so much more. The Breville Food Processor effortlessly dices the mix of Mediterranean vegetables for a silky braise of vibrant flavors. Crazy-simple, bonkers-delicious and even better the next day.
the Paradice™ 9
the Paradice™ 9 Product Details

the Paradice™ 9

+1 more appliance


45 mins total time

20 mins active time


Serves 4



  • eggplant icon
    1½ lb eggplants

    cut into large pieces

  • olive oil icon
    ⅓ cup (2⅔ fl oz) olive oil


  • kosher salt icon
    1 tsp kosher salt


  • onion icon
    1 onion

    peeled and halved

  • red bell pepper icon
    2 red bell peppers

    halved and seeds removed

  • celery stalk icon
    2 celery stalks


  • clove garlic icon
    4 clove garlic


  • can crushed tomatoes icon
    14½ oz can crushed tomatoes
  • drained capers icon
    2 tbsp drained capers
  • sliced black olives icon
    3 tbsp sliced black olives
  • dried currants icon
    3 tbsp dried currants
  • extra-virgin olive oil icon
    Extra-virgin olive oil

    to serve

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • chopped flat-leaf parsley icon
    2 tbsp chopped flat-leaf parsley


  • 1To preheat the oven, insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 425°F, for 30 minutes and press Start. Meanwhile, continue to the next step.
  • 2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice half the eggplant. Transfer to a large bowl and repeat with the remaining eggplant. Add ¼ cup (2 fl oz) olive oil and ½ teaspoon salt to the eggplant and toss to combine. Place in a roasting pan.
    Tip: Use the red dicing cleaner to push through any eggplant caught in the dicing grid.
  • 3Once preheated, place the eggplant in the oven and cook for 30 minutes, or until golden brown and tender. Meanwhile, continue to the next step.
  • 4Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the onion, bell peppers and celery. Remove and set aside.
    Tip: Use the red dicing cleaner to push through any vegetables caught in the dicing grid.
  • 5Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl and chop the garlic, scraping down the side occasionally.
  • 6Place a large saucepan over medium-high heat, when hot add the remaining 4 teaspoons oil, diced vegetables and garlic and cook, stirring for 8 minutes, or until softened. Add the tomatoes and bring to a boil. Reduce the heat and simmer for 3 minutes, or until reduced slightly. Add the capers, olives and currants and stir to combine. Add the eggplant to the sauce and stir to coat. Add the remaining ½ teaspoon salt and stir.
  • 7Drizzle with extra-virgin olive oil, sprinkle with pepper and parsley and serve.
Side dish/Accompaniment
Hors d'oeuvr/Appetizers
Dairy Free

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