Eggplant – 1Kg approx. (3 Medium pcs) cut into circles & fried

Tomatoes - 1Kg (4 pcs peeled and blended, 2pcs cut into round slices

Olive oil

Garlic – 3 minced cloves

Onion 1 medium size -finely chopped

Minced beef or lamb 350g

Mixed spices 1 Tbsp

Black pepper ground 1 Tsp

Heat the olive oil in a pan, and sautee onions until ramelized for about 4 minutes

Add garlic

Add minced meat, season with mixed spices &black pepper

Stir to break big chunks of meat

Add tomato sauce

Cook for 15 minutes -low heat

In a baking tray, place a layer of fried eggplant, spread the meat tomato mixture over the eggplant

Add another layer of eggplants

Add a layer of sliced tomato

Place in preheated oven 180C for 15 minutes

Linguine 250g (or any desired pasta

Sicilian Pesto

Tomatoes or cherry tomatoes 500g

Olive oil 100g

Parmigiano Reggiano 24 months grated 100g

Pine nuts or almond slivers 80g

(roast 30g and set aside)

Ricotta cheese 10g

2 Garlic cloves

Salt & pepper

Wash and dry basil leaves

Score the bottom of tomatoes in an “X” pattern

Place tomatoes in a saucepan filled with simmering hot water

Let them simmer until the skin starts coming off

Peel tomatoes, discard seeds, squeeze and drain excess water

Place all Sicilian pesto ingredients in a food processor, leaving out the olive oil.

Pulse a few times, until ingredients are roughly chopped

Slowly drizzle in olive oil

Continue pulsing until ingredients are well incorporated

In a pan, toss pasta with a couple of tablespoons of Sicilian pesto and roasted nuts

Garnish with fresh basil leaves

Chow Mein noodles 140g

Chicken breast 400g cut into strips

Vegetable oil 6 Tbsp

Oyster sauce 8 Tbsp

Soy sauce 4 Tbsp

Hoisin sauce 2 Tbsp

Crushed black pepper 2 Tbp

Garlic 4 cloves minced

Crushed black pepper 2 Tbp

Garlic 4 cloves minced

Ginger 60g minced

Bell peppers 100g julienne

Carrots 60g julienne

Zucchini 60g julienne

Add some salt