Anne Robichaud wanted to share one of her recipes. It was hard to choose, but I’m adding the Melanzane al Funghetto recipe here because you can serve it as is, as an appetizer, or add some diced mozzarella and serve it as a pasta sauce over rigatoni or penne, with a little parmesan added at the end. Either way, you’ll enjoy the perfect blend of eggplant, garlic, tomatoes and basil. It’s absolute heaven. Buon appetito! — Linda Dini Jenkins
8 medium-sized eggplants (or fewer if very large — try for smaller ones)
10-12 very ripe cherry tomatoes
3 garlic cloves
fresh basil (or fresh parsley, if you can’t get basil)
Dice the eggplants and fry until brown in hot olive oil. Remove. Add garlic and brown, then tomatoes, briefly (until they burst). Return the eggplant, salt to taste and simmer all together. Add chopped fresh basil or parsley at the end.