aubergines - eggplants
cutlet eggplants
eggplants "abbottonate"
wrapped eggplants
garden-warbler eggplants
stuffed eggplants
figatello eggplants
eggplants alla palermitana
little shoe eggplants
eggplants pan
roasted eggplants
bitter-sweet eggplants
fried eggplants
eggplants a funghetto
baked eggplants
eggplants alla parmigiana
eggplants with potatoes
small eggplant-balls
eggplants a scapece
eggplants a barchetta
eggplants and onion salad
quails
Cut 1 kg. eggplants (aubergines) into cubes (without peeling), salt and let them drain off for 2 hours. Rinse without draining and put them in a salad bowl. Add a big onion cut into slices, 300 gr. of potatoes cut into cubes, 4 big and ripe tomatoes (peeled and cut into pieces with the knife), ½ glass of oil, some leaves of basil and mint. Stir well. Move in a Pyrex with abundant oil on the bottom, level and bake in a moderate oven for 45 minutes.
