Nasu

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, •

zucchini • large bell peppers • large Italian eggplant • large potatoes • red wine vinegar (about 60 ml) • sugar • Olive oil • Salt and pepper

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

small, long, purple eggplants • white onion • (500 grams) Piccadilly or other small tomatoes for sauce • tender celery stalks • yellow bell pepper • carrot • pitted black olives (such as Gaeta) • capers in vinegar, drained and squeezed • anchovy fillets in oil • garlic cloves • Oregano and basil, to taste • Extra-virgin olive oil, •

Serves • eggplants • bell peppers (red, yellow, green) • ripe tomatoes • carrots • onion • celery stalks • Fresh basil • Capers, to taste • Green olives, to taste • Pine nuts, to taste • white vinegar (about 60 ml) •

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

medium round eggplant • Vinegar, • Salt, • Ricotta salata cheese, • or bottle of crushed tomatoes or tomato purée • Extra virgin olive oil, • tagliatelle (about 50–60 grams, depending on the size of the eggplant)

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)

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

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

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

large oblong eggplants • grape or cherry tomatoes • balls mozzarella cheese • Black pepper • Crushed red pepper flakes • Sugar • Mixed herbs • Extra virgin olive oil • fresh basil leaves

rice (about 350 grams) • eggplants • cherry tomatoes (about 500 grams) • About 8 1/2 cups tomato-based vegetable broth (about 2 liters), as needed • Leek, • garlic clove • Thyme, • butter • Grated Parmesan cheese, • Smoked provolone or smoked cheese, • Spices for roasted tomatoes

eggplant • pasta (about 100 grams) • tomato purée (about 200 ml) • garlic clove • Salt, to taste • American cheese or processed cheese • Salted ricotta cheese (optional) • Fresh basil

eggplants • small shallot • tomato purée (about 700 ml) • sugar • Extra-virgin olive oil, salt, and water • tortiglioni or other short pasta (about 360 grams) • breadcrumbs • grated Parmesan or Grana Padano cheese • Fresh parsley, chopped,