Ciao Stefano,
I am sorry that I didn't answer when you asked me whether I am Italian.
Yes
I am and I come from
the Toscana region, a place near Lucca.
I can see that you are a good cook. I often cook melanzane, but what we
get
in the UK, specially out of season, are not as good as the Italian ones.
How is your quit going? I am just about reaching the first month without
smoking, it has been hard in the past, better now, and
I am determined to make this one work.
As it would be rude to write in Italian here, if you like you can email me
at :
senzaquesto-mariel2chiocciolantlworldpuntocom.
Buone cose, ciao.
Maria
"heek" <heek@[EMAIL PROTECTED]
> wrote in message
news:_ijVj.306217$%k.406714@[EMAIL PROTECTED]
> Hello All!
>
> If you want to risk something new, you can try this delicious recipe
I've
> just prepared for lunch
>
> Ingredients (for 2 people):
>
> - Pasta (good quality like Barilla). "penne" would be fine. (200 g, 7
oz)
> - Tomato sauce (no ketchup!), 1 can (250 g, 9 oz)
> - 1/2 onion, 1 carrot, 1 garlic clove
> - 1 eggplant (average size)
> - Some white wine
> - Salt
>
> Method:
>
> - Cut the eggplant in small cubes and fry them with abundant peanut oil
> and the garlic clove sliced, in a large pan.
> - When the cubes are slightly golden, put the pan off and dry carefully
> the cubes
> - In another pan, pour 2 tbs of olive oil, heat up and add the onion and
> the carrot, both minced. Once golden, add the tomato sauce and cover.
> Remember to stir once in a while. After 5 minutes, add half glass of
white
> wine and keep cooking for 15 more minutes (over a small fire). If the
> sauce gets too dry, add some white wine.
> - When you have almost finished the sauce, start cooking the pasta (just
> check the box, 10 minutes should be OK) in abundant salty water.
> - Then dry the pasta, add the sauce and enjoy!
>
> I'm sorry for my weak English, especially when writing recipes :-)
>
> Let me know!
>
> Stefano
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