Italian Recipes

Eggplant Caviar

1 eggplant spit in half and roasted until it is soft. Scrape out into a side dish. In a medium sized pan cook half a chopped onion in 3 Tbs. of good olive oil. When onion is caramelized add the eggplant to the pan. Add half a small can of tomato paste and season with salt, pepper, and fine chopped garlic. Completed with 2 Tbs. of fresh lemon juice well stirred in. Chill and serve.

Pesto (loose measurements)

Place two hands-full of fresh basil leaves in a blender with 2 Tbs. of dried parsley. Add a cup of olive oil, 2 Tbs. of pine nuts or crushed walnuts, half a cup of grated Parmesan cheese, 3 large cloves of garlic or more, and salt and pepper. Blend until all is well pureed. May mix better if cheese is added last.