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 2 kg. eggplants (aubergines) into slices, salt and let them drain off. Rinse, drain and fry until half done. Cut a onion and fry it in a large pan until golden brown together with the precooked eggplants (aubergines). Add a glass of vinegar (with a tablespoon of sugar melted in). Let it evaporate for 5 minutes and add 500 gr. of tomato sauce. When boiling, let season for 15 minutes. Add some leaves of mint and 100 gr. of seasoned caciocavallo cut into cubes. Stir shaking the pan; remove from fire after 2-3 minutes. Serve cold.
