2 eggplants

4 celery stalks

1 garlic clove

half glass of white vinegar

4 tbs extra virgin olive oil

salt and pepper

if you like: pitted kalamata olives

Bring water to a boil and add a generous pinch of salt. Meanwhile peel and dice the eggplants to 3 cm pieces. Boil the aubergines for 8/9 minutes (until they get softer – careful not to overcook them).

Drain all water, and still hot into the colander, sprinkle them with the vinegar (I like them sour, if you prefer a milder taste use half vinegar). Cool down.

Clean and dice the celery (including the leaves) to pieces 1 cm long. Chope finely the garlic clove. In a bowl, put the eggplants, the diced celery, the garlic, the olive oil, and if you like the pitted olives. Mix well. Season with salt and pepper to taste and serve.

1 melanzana grande / 1 big eggplant

300 gr tofu / 300 gr tofu

1 spicchio d’aglio / 1 garlic clove

2 cucchiai vino bianco / 2 tbs white wine

3 cucchiai salsa di soia / 3 tbs soy sauce

4 cucchiai olio d’oliva / 4 tbs olive oil

sale e pepe / salt and pepper

Tagliare le melanzane e il tofu a cubetti regolari.

Dice the eggplants and the tofu.

Soffriggere l’aglio con l’olio (togliere l’aglio se desiderate).

Fry the garlic with the olive oil (if you like retain the fried garlic).

Unire le melanzane, salare e saltare a fuoco medio per 10 minuti.

Add the eggplants, add salt and fry for 10 minutes at medium heat.

Aggiungere il tofu e continuare a saltare per altri 5 minuti a fuoco alto mescolando continuamente.

Add the tofu and fry for other 5 minutes at high heat stirring continuously.

Unire il vino e continuare a saltare per altri 5 minuti.

Add the white wine and continue frying for other 5 minutes.

Aggiungere la salsa di soia. Lasciare insaporire e continuare a saltare a fuoco alto per 5 minuti e servire.

Add the soy sauce. Season at high heat for 5 more minutes and serve.

Pasta alla Norma

500 gr maccheroni / maccheroni

3 melanzane / 3 eggplants

1 spicchio d’aglio / 1 garlic clove

Basilico / basil

500 gr pelati / tinned tomatoes

Olio d’arachidi per friggere / peanut oil for frying

Sale e pepe / salt and pepper

Olio d’oliva / Olive oil

150 gr ricotta salata grattugiata / greated matured ricotta cheese

Pelare le melanzane a strisce alternate. Tagliarle a fette di ca. 1 cm. disporle in un colapasta salare il primo strato e continuare con un altro strato di melanzane, salare, e così via. Mettere sopra un peso e lasciare scolare per un paio d’ore.

Peel the eggplants in stripes (see pic). Cut them in 1 cm. slices and put them in a drainer, put some salt and continue with other layers of sliced eggplants, adding salt in between until you finish them. Put a weight on top and let drain for a couple of hours.

Nel frattempo soffriggere l’aglio con un pochino d’olio. Unire i pelati schiacciati. Aggiustare di sale e pepe, aggiungere un cucchiaino di zucchero e fare sobbollire per una ventina di minuti. Mettere da parte.

Meanwhile peel the garlic and fry it in a pan with some olive oil. Add the tomatoes (chopped). Salt, pepper and 1 teaspoon of sugar. Let simmer for 20 minutes, taste it if it is too acid add sugar, if salt is missing, add salt. Set aside.

Prendere le melanzane, strizzarle con le mani e friggerle in olio bollente finché non saranno dorate girandole di tanto in tanto. Tagliarle a listarelle e aggiungerle alla salsa. Riscaldare il tutto e fare sobbollire per 10 minuti. Alla fine aggiungere il basilico fresco.

Take the eggplants. squeeze them with your hands. Take the oil to high temperature and fry the eggplants turning them once or twice until golden. Cut them in slices and add them to the sauce. Warm up and simmer for 10 minutes. Add the basil.

Cuocere la pasta e versarla nella salsa, saltarla rapidamente su fiamma viva e servire. Spolverare con ricotta salata grattugiata e servire.

Cook the pasta al dente pour it in the pan with the sauce and mix it on high flame for a couple of minutes. Spread with matured ricotta cheese.