Aubergine mini pizzas

Healthy, tasty starter or side dish which is a breeze to make and will bring all the flavors of Italian summer veggies also to a wintery menu. Plus points: it's vegetarian! Meat lovers: add parma ham or an anchovy fillet on top for added flavor.

Ingredients (4 people)

2 large purple aubergines
1 jar of tomato sauce (not marinara sauce, only tomato and basil! alternatively you can easily make your own by slow-cooking a can of peeled tomatoes in olive oil  with a garlic clove)
2-3 mozzarella balls, finely sliced
fresh basil or oregano (dried or fresh)
olive oil
salt

1. Slice the aubergines in 5mm thick slices.
2. Fill a large saucepan with water, bring it to a boil, and throw the slices into the water to quickly cook - take them out when they're tender, but still firm. Drain them on kitchen paper.
3. Arrange the slices, with a few cms between each other, on a baking tray covered in baking paper. drizzle them with olive oil and salt to taste, and put a teaspoon of tomato sauce on each one, then a slice of mozzarella, then finish with a small basil leaf or some dried oregano.
4. Cook for about 15 minutes in the oven, heated at 180°C.

Enjoy!

Caponata

Image credits: nytimes.com

Ingredients

2 small or 1 large purple aubergine
4 courgette
2 peppers (1 red and 1 yellow)
1 red leek
half can of peeled tomatoes
large green olives
1 tablespoon tomato paste
pinenuts
salted capers
sugar
white vinegar
extra-virgin olive oil

Dice the aubergines and place them in a colander to drain, sprinkled with coarse salt, for an hour covered with a plate.
Wash the courgettes, cut them in small dice and halve the olives. Grill the peppers, then peel them, clean them and cut them in squares.

In a pan, heat 2 tablespoons of extra-virgin olive oil, add in the peeled tomatoes and the tomato paste and cook on medium heat for 10 minutes, without covering the pan.

Add a little salt and pepper, then the olives, pinenuts and the capers (after having washed off their salt).

Dissolve 1 teaspoon of sugar in one glass of white vinegar, then pour the mix into the pan. Stir well. Let it cook for another 10 minutes until the sauce is more dense.

On the side, stir fry the courgette, and the aubergines with only a little oil, adding in the onions at the end. As the vegetables cook, drain the excess oil by putting them on a plate lined with kitchen paper. Then add in the roasted pepper after cutting them in squares.

Cover the veggies with the hot sauce, let it cool, then serve. Tastes great also the day after:)

Mediterranean stuffed vegetables

Ingredients (4 people)

Potatoes 400 gr
2 Courgettes
1 Aubergine
2 onions
1 yellow pepper
20 gr dried mushrooms
20 gr pine nuts
3 slices toast bread
2 eggs
2 anchovy fillets
grated parmesan cheese
Basil
Garlic
Milk
Extra virgin olive oil
Salt & pepper

Boil onions and aubergines for 10 minutes, and peppers and courgettes for 6.

Filling#1

Half the vegetables and keep the pulp. Also empty the tomatoes. Boil the potatoes, then peel them and crush them with a fork or food processor. Mix half of the veggie's pulp with 1 egg, 2 tablespoons grated cheese, 3 tbsps oil, 3 leaves chopped basil, salt and pepper.

Filling #2

Soften the dry mushrooms in lukewarm water, drain them well and add 1 clove garlic and all the pine nuts. Add 1 egg, the anchovies, and finely chop the mix. Add to the other half of pulp.

Fill half the vegetables with each filling. Place them in an ovenproof dish, drizzle them with grated cheese and bake in the oven at 180°C for 30 minutes.

Oregano Potato Gratin

Ingredients (2 people)

2 large potatoes
10 cherry tomatoes
1 white or red onion
oregano
grated pecorino cheese (the harder the better)
breadcrumbs (plain, no added flavorings)
extra-virgin olive oil
salt

Peel and cut the potatoes in 5mm-think slices and soak them in water for 30 minutes; cut the onion in slices and the cherry tomatoes in quarters. Grease an overproof pan with a bit of olive oil, then create a layer of slightly overlapping potato slices, then season with salt oregano, a layer of onions, some tomatoes, then grated pecorino and again salt and oil. Start another potato layer, and continue until you run out of ingredients. Bake in the oven at 180°C for 45-50 minutes.

Pickled courgette with chili and mint

Awesome starter, great for hot summer days as it's best served cold from the fridge - bonus point: you can prepare this up to 2 days before and keep in the fridge covered in tin-foil. An unusual combination of tastes which surprisingly most people end up loving!

Ingredients

courgettes
1 lt white vinegar
salt
10 leaves of fresh mint
2-3 fresh chili peppers or dry, crushed chilies

Slice the courgette in 3mm slices. Quickly throw them in a boiling mix of vinegar and water (1 part vinegar, 2 parts water). Take them out when cooked, but still firm. Place them in a bowl and season them with salt and chopped mint and chilies. Cover with extra virgin olive oil and place in the fridge to cool before serving.

Oil-preserved grape tomatoes

Great as antipasto with crispy bread croutons and parma ham, or as a side for barbecue or grilled meats.

Ingredients

Grape tomatoes (baby)
Extra virgin olive oil
rosemary
garlic
salt

Quickly throw the tomatoes in boiling water, for a few minutes. Cut them in half vertically and lay them on an baking tray covered in baking sheet, with the cut side facing upwards. Bake them in the oven at 200° for 5 minutes. When the skin starts wrinkling, take them out. Season abundantly with rosemary needles, thinly-sliced and peeled garlic cloves and salt. Close them up in pairs to form a whole tomato again, and place them in a glass jar. Completely cover with extra-virgin olive oil.

Pro tip: want to keep these tomatoes in store for long? You'll need to sterilize the jars! No panic, check this article for step-by-step guidance on this process (hint: you can do it at home, no fancy equipment needed)