Cecilia calls them "Melanzanine": I had never seen them in my life.
Tonight, pasta alla Norma!
Apparently, that’s what they were made for.
Everyone knows how to make it, but not everyone adds fresh mint leaves (instead of the classic basil) and, most importantly, the "squête fumáde," which is—for the non-Friulians—smoked ricotta.
This is my grandmother Marzia’s recipe. She was from the Marche region, so she was an extraordinary cook and an expert on all edible plants; she married an Austro-Hungarian (his name was Roman Laurencigh, and he lost his life in that pleasant holiday resort called Mathausen) but she spent three quarters of her life here in Nimis.
How wonderful it is to be mongrels! Yuk!