2 large aubergines
1 small onion chopped
2 slices of ham, diced
1 oz. butter
2 slices of bread, soaked in milk and squeezed dry
1/4 lb. chopped mushrooms
pepper and salt

"Split the aubergines in two lengthways and scoop out the middle of the flesh, and place on one side. Meanwhile, heat the butter in a small pan. In it cook the chopped onion until it is a golden yellow, add the tomatoes, cut small, the chopped mushrooms and the ham, and saute together for five minutes. Add the bread and the flesh of the aubergines cut small and mix well together, adding pepper and salt to taste. Fill the aubergines with the mixture, lay in a fireproof baking dish side by side, dot with butter and bake in a slow oven for about an hour."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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