A dish from Campania of aubergines (US: eggplants) sliced and grilled and served with mozzarella on top.

A dish of poached aubergine (US: eggplant) cooled and dressed with garlic vinaigrette.

A dish from southern Italy of aubergines (US: eggplants) sliced and pickled in white wine vinegar and olive oil with garlic, red pepper and oregano. Usually served as an antipasto or with bread.

"Aubergines in the style of Ustica." A dish from Sicily of aubergines (US: eggplants) cut into fingers, fried and dressed with vinegar, sugar, mint and garlic.

A dish from Campania made with slices of fried aubergine (US: eggplant) layered with cheese and tomatoes, with a splash of vinegar and then baked.

A dish from Calabria of aubergine (US: eggplant) stewed with eggs, garlic, pepper and breadcrumbs.

"Aubergine in the style of a quail." A dish from Sicily of aubergines (US: eggplants) cut and deep fried so that they curl up to resemble the tail of a quail.

"Aubergines and quail." A dish from Sicily of aubergines (US: eggplants) deeep fried and then cut so that the slices have the appearance of a quail's tail.

A dish from Catania in Sicily made with aubergines (US: eggplants) sliced and fried and formed into a fan.

Fried aubergines (US: eggplants).