Vegetables
Lentil Vegetable Gratin
Quick Zucchini
Skewered Vegetables
Leeks Nicoise
Broiled Marinated Vegetables
Cannellini Beans a la Genovese
Fried Zucchini
Stuffed Zucchini
Sauteed Potatoes and Onions
Quick Eggplant Special
New Potatoes and Green Beans
Eggplant Parmigiano
Stuffed Eggplant
Green Tomato Parmigiana
Easy Tomato Sauce
Oven Dried Tomatoes
Roasted Onions Abruzzi
Zucchini Crema
Roasted Pears and Onions
2005 Sauvignon Blanc
2005 Glissando
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Stuffed Eggplant
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In Ukiah, the Parduccis, the Venturis, and the Crinellas formed a social triumvirate that energized many of the goings on in Mendocino County. There were always dinners, and parties, and fundraisers for the church and local organizations. When there was a dinner held at the hunting club after the men had been shooting all day the women would each make a special dish. Mrs. Adolph Parducci brought this once.
3 medium eggplants
1/4 cup, olive oil
1 large white onion, chopped
4 medium garlic cloves, minced
1 green pepper, roasted, peeled and
chopped
1 pound, ground pork
1 teaspoon, salt
1 teaspoon, freshly ground pepper
1/2 teaspoon, oregano
1/2 cup, grated Romano cheese
1/2 cup, dried bread crumbs, unseasoned
2 eggs
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Boil eggplant in large kettle, covered, for about 15 minutes.
Drain, cool, and cut in half, lengthwise. Remove pulp, leaving about 1/2" thick shell.
In skillet, heat oil, add onion, garlic and pepper and saut for a short while, until onions soften.
Add eggplant pulp, chopped, cooking for a few minutes longer.
Place skillet ingredients into mixing bowl, and add remaining ingredients, mixing thoroughly.
Fill shells with mixture and place in oiled baking pan.
Bake for 45 minutes in oven preheated to 350 degrees.
Serves 6 as vegetable or second course.
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