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Ingredients 2 small eggplants
Directions Cook diced eggplant in salted, boiling water for 10 minutes; drain.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Courtesy of the New York Public Digital Gallery. |