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Penne Alla Melanzani

© Marna Gatlin

Minnie Filomena DeLuccia was born in Paterson, New Jersey in 1912 and during her childhood she was exposed to and influenced by her mother's peasant recipes that were brought to America from the family's native Naples, Italy.

She started her own catering company and cooking school, called "Mezzaluna" in 1980.

Her son Robert is co-owner of seven of Manhattan's most successful restaurants. They are "Jean Georges", "Prime" in Las Vegas' Bellagio Hotel; "The Mercer Kitchen", "Vong," "Jo-Jo," "Lipstick Cafe," "Patria", and the Tribeca eatery,"Gigino Trattoria", where any Tuesday or Wednesday, you can find Minnie in the kitchen, still trying out her new creations on the local clientele. Minnie is also currently at work on a new cookbook, "On My Own Again" with veteran author Jack Bishop.

Here's one of her delightful recipes:

Penne Alla Melanzani

eggplant ( 4 small Italian)
fresh plum tomatoes ( 2 lbs)
fresh basil ( chopped)
garlic ( 6 cloves)
olive oil
pecorino cheese
hot pepper
butter
salt ( 1 1/2 tbsp)
Wash eggplant and dice into cubes. Heat oil in skillet, put in eggplant and sprinkle with salt; saute until soft. Set eggplant aside. Boil tomatoes in water ( about 3 min.) and remove skin. Chop and brown garlic in olive oil-butter mixture. Add tomatoes, chopped basil and a pinch of hot pepper and cook for several minutes. Add eggplant to sauce and simmer. Bring a large pan of water to boil with salt. Cook penne until al dente, (for those of us who are Italiano challenged, that means until it's *done*) Drain pasta, add sauce, and garnish with grated cheese and basil.

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