Aubergine stuffed with sausage, pine nuts and currants (Melanzane ripiene) from The Painter, the Cook and the Art of Cucina (page 189) by Anna Del Conte and Val Archer

  • celery
  • dried oregano
  • Show all ingredients...

  • EYB Comments

    Can substitute spicy coarse-grained sausages of your choice for Luganega sausages, and Parmesan cheese for pecorino cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute spicy coarse-grained sausages of your choice for Luganega sausages, and Parmesan cheese for pecorino cheese.

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