Baingan

Italian eggplants (purple variety) • fresh swordfish (if possible) • (14 oz/400 grams) crushed tomatoes • shallot • garlic • Oregano, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • (1 lb/500 grams) low-moisture mozzarella cheese for pizza • Fresh basil, to taste • Breadcrumbs, to taste

small eggplants • bell peppers • ground meat (100 g) • provolone cheese (20 g) • Parmesan cheese (15 g) • Garlic powder, to taste • Fresh parsley, to taste • Breadcrumbs, to taste • extra virgin olive oil • Salt, to taste • White wine, to taste

fresh cavatelli pasta (200 grams) • smoked salmon (200 grams) • zucchini • eggplant • garlic clove • Extra virgin olive oil, • Salt,

large eggplants • large onions • celery • green olives, sliced (100 grams) • tomato sauce (1 liter) • Olive oil • little sugar • little white vinegar • Basil

orecchiette (about 480 grams) • large eggplants • fresh shallot • large fresh tomatoes • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper,

short pasta (400 grams) • canned peeled tomatoes (500 grams) • large Italian eggplants • ricotta salata cheese (100 grams) • garlic clove • fresh basil • Extra-virgin olive oil, • Salt and pepper, • Vegetable oil for frying,

eggplant (about 500 grams) • cherry or grape tomatoes (about 150 grams) • garlic • lemon juice • pitted black olives (optional) • fresh parsley • extra virgin olive oil • Salt, to taste • Spice mix (ground cumin, sweet paprika, black pepper)

pasta of your choice (100 g) • eggplant • yellow and red cherry tomatoes (125 g) • Extra-virgin olive oil, • Salt, • pitted olives • Lemon zest, • Basil leaves, • For the cherry tomato pesto: • cherry tomatoes (62.5 g) • blanched almonds (10 g) • grated plant-based cheese •

penne pasta (250 g) • small eggplant • cooked ham (80 g) • smoked ricotta cheese • pecorino cheese • Parmesan cheese • Extra virgin olive oil • Salt • Pepper

potato gnocchi (300 g) • shrimp (250 g) • eggplant • garlic • white wine (about 120 ml) • tomato purée (250 g) • For the seafood stock • carrot • onion • celery stalk • White wine, • Water, •

short pasta (300 g) • yellow cherry tomatoes (300 g) • large eggplant • Extra virgin olive oil • Salt • Garlic • Fresh basil • Salted ricotta cheese (optional)

ground beef (about 250 grams) • To taste: onion, basil, grated Parmesan cheese, olive oil, salt • large eggplant • ball mozzarella cheese • tomato purée (about 500 grams)

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

large eggplants • mild provola cheese (about 200 grams) • grated Parmesan cheese (about 100 grams)

Mezzemaniche pasta (about 400 grams) • Italian eggplant (about 200 grams) • buffalo mozzarella (about 250 grams) • Tomato sauce, • Salt, • Extra virgin olive oil, • Sunflower oil,

large eggplants • tomato sauce (about 1 liter) • Salt • tagliatelle (about 500 grams) • provolone cheese, cut into cubes (about 150 grams) • eggplant, cut into cubes

rice (about 400 grams) • eggs • diced cooked ham (about 100 grams) • sliced mozzarella cheese (about 120 grams) • large eggplants • Meat and pea ragù sauce • Grated Parmesan cheese • Salt, to taste • Pepper, to taste

Italian eggplants • a head of celery, 5 onions • To taste, pitted green olives in brine (homemade or store-bought) • Olive oil, • vinegar (120 ml) plus 2 tablespoons sugar • tomato sauce (1 liter)

Italian eggplants (purple or striped) • mixed ground meat (about 300 grams) • –10 1/2 oz low-moisture mozzarella or smoked provolone (about 250–300 grams) • carrot • onion • egg • grated Parmesan cheese (about 50 grams) • Small cubes of day-old bread, as needed • dry white wine (about 60 ml) • Salt, olive oil, and pepper, to taste

eggplants • tomato sauce (300 ml) • mortadella (100 grams) • fresh basil • provolone or young pecorino cheese (100 grams) • egg • Extra-virgin olive oil, • Salt and pepper, • grated pecorino cheese (100 grams)

large eggplants • fresh ricotta (about 90 grams) • grated cheese (about 70 grams) • dried mushrooms • oregano • eggs • garlic clove • extra virgin olive oil • breadcrumbs • salt

Vegetable oil for frying • all-purpose flour (about 20 grams) • whole grain cornmeal (about 20 grams) • baking powder

eggplants • flour (about 50 grams) • water (about 70 ml) • breadcrumbs (about 60 grams) • Garlic powder, to taste • Sesame seeds, to taste • Black pepper and thyme, to taste • Salt and extra-virgin olive oil, to taste

eggplants • rustic tomato purée (about 100 grams) • mozzarella cheese • oregano • salt • olive oil • garlic powder

eggplant (500 g) • spelt flour (about 150 g) • grated Parmesan cheese (about 150 g) • ricotta cheese (about 300 g) • black pepper • nutmeg • eggs • Salt • Tomato and basil sauce

paccheri pasta (about 600 grams) • swordfish (about 600 grams) • tomato purée (about 300 ml) • eggplant • garlic • fresh parsley • Extra-virgin olive oil, • Salt, • Black pepper,

busiate pasta (about 200 grams) • eggplant • beefsteak tomato • Olive oil • Salt • Oregano (optional)

trofie pasta (about 1 1/2 cups, 150 g) • large eggplant • swordfish steaks (about 1 cup, 150 g) • dry white wine (120 ml) • grape or cherry tomatoes • fresh mint leaves • Extra virgin olive oil, • Salt, • Pepper, to taste

eggplant • potatoes • lactose-free ricotta • egg • mild melting cheese (such as provolone or mozzarella) • Spices to taste • Breadcrumbs • parsley • Oil

small oblong eggplants • ball of mozzarella cheese (about 9 oz or 250 grams) • About 1 2/3 cups tomato purée (about 400 grams) • Red onion (such as Tropea or other sweet variety) • Aged Parmesan cheese (30 months) • medium capers packed in salt • Extra virgin olive oil • Salt