Aubergine parmigiana style

The Trapanese version of pesto is a rustic mix of chopped almonds, garlic, basil and fresh, cherry tomatoes. There is often a bit of heat to the recipe in the form of red-pepper. Like a more traditional pesto this version is pounded together in a mortar and pestle before being tossed with good local pasta.

Aubergine Parmigiana has to on one of my menus because it is such a typical Italian dish. The mixture of aubergines, tomatoes, basil, mozzarella and Parmesan comes together in no time and has a very rich flavour.

Biscotti al Vino are really just little treats that taste nice with an after dinner glass of wine. They also taste scrummy with a cup of coffee in the morning or as a snack in the afternoon. Yummy!

Copyright 2012 Laura Pirani