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
Fry 1 kg. eggplants (aubergines) cut into small cubes and drain them. Put in a pan ½ glass of oil and mash inside 3 salted anchovies without fish bones; add 3 cloves of minced garlic, 300 gr. of tomato pulp, some leaves of basil. Cook for 15 minutes, add the fried eggplants (aubergines) and some leaves of mint. Keep cooking for 15 minutes.
Finally sprinkle 2 tablespoons of toasted breadcrumbs, stir and serve.
Other version: Bake in the oven to obtain a surface au gratin.
