| 3 | lb | Eggplant |
| | Kosher salt |
| 3 | lb | Hunkar begendi; (recipe follows) |
| 1 | lb | Cheese mix; (recipe follows) |
| 2 3/4 | lb | Tomato/ricotta filling; (recipe follows) |
| | HUNKAR BEGENDI |
| 2 | | Eggplants |
| 3 | | Potatoes |
| 2 | c | Parmesan cheese |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/8 | ts | Nutmeg |
| | CHEESE MIX |
| 5 1/3 | oz | Gruyere |
| 5 1/3 | oz | Provolone |
| 5 1/3 | oz | Mozzarella |
| | TOMATO/RICOTTA FILLING |
| 1 3/4 | lb | Eggplant |
| 1 | lb | Ricotta |
| 1 | | Egg |
| 9 | oz | Oven roasted tomatoes |
| 1 | oz | Basil leaves |
| | Salt and pepper to taste |
| | TOMATO WATER |
| 5 | lb | Italian Roma tomatoes |
| 1 | oz | Kosher salt |
| | MARINATED BOCCONCINI |
| 1 1/4 | lb | Bocconcini |
| 8 | oz | Extra virgin olive oil |
| | Kosher salt; to taste |
| | Freshly ground black pepper; to taste |
| 1/4 | oz | Fresh thyme |
| 1/4 | oz | Fresh parsley |
| 1/4 | oz | Fresh rosemary |
| | FENNEL SALATA |
| | PLACE IN ICE WATER |
| 10 | oz | Thinly shaved fennel |
| 10 | oz | Thinly shaved celery |
| 2 | oz | Thinly shaved carrots |
| 1/4 | c | Extra virgin olive oil |
| | Salt and pepper; to taste |
