Eggplant...melanzane Once I start grilling, I can't stop. Probably one of the first recipes I learned to make here was melanzane marinate, when I was working as a waitress in Fiesole. We served them as an appetizer. They were so good I would recommend them as a main course! My recipe has evolved now, but I use a cast iron grill and then layer the eggplant with garlic slices, chili pepper flakes, and olive oil. I am never without a batch in my refrigerator. To give them a little kick and a Sicilian variation, I dip them in some red wine vinegar first. Eggplant is the star of the famous Napolitano recipe Pasta alla Norma. They are fried and then cooked in tomato sauce with grated Pecorino Romano cheese on top. Caponata from Sicily is always on my table from summer to fall--eggplant, peppers, and celery stewed in a sweet and sour sauce, like peperonata. > Grilled and marinated > Caponata > Pasta alla Norma Give you any ideas? Click here to return to the Estate newsletter. NEWSLETTERS Estate Primavera Tuscan Chocolate Valley I Scream, U Scream, We All Scream for...Gelato! Slow Food, Slow Travel Sagre, Sagre, Sagre! Tuscan Virgins Fall Festivals La Notte di San Lorenzo Fireflies & Fireworks I Love EWE! Andrea's Christmas Dinner Addio Bistecca alla Fiorentina! Guelfa e Ghibellini Tartufi, Feste & Sagre Piatti del Buon Ricordo COMING SOON! Carrara: Marble & White Prosciutto