Two (or more) eggplants
Butter
Salt and pepper
Breadcrumbs

"Boil two (or more) of the fruits for twenty or thirty minutes (until tender). Then cut them in two lengthwise and take out the pulp, being careful not to break the skin. Mash the pulp up with some butter, salt, and pepper, and replace it in the skins. Sprinkle with bread-crumbs and bits of fresh butter, and put it in the oven to brown."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete 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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