Last May we were invited to lunch at Nello and Vera Oliviero’s lovely villa overlooking the bay of Positano, on the gloriously romantic Amalfi coast near Naples. We could not have dreamed of a more perfect setting: the villa is right at the top of the cliff, reached only by a winding pathway. Here, amongst all kinds of flowers and shrubs, surrounded by lemon trees heavy with fruit, we stood on the terrace and looked down to the beaches and across the blue water into the distance.
Nello and I were to cook his version of Parmigiana di melanzane together on this very terrace, but sadly he was ill that day and could not cook.
Heat the oil and fry the sliced aubergines in it until golden brown. Drain them very thoroughly on kitchen paper.
Cover the bottom of an
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