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Heat 1 tablespoon of the oil in a large saute pan set on medium-high heat, until sizzling, about 2 minutes. Brown the sausage in the hot oil, about 2 minutes per side. Remove the sausages to a plate, cut into

Heap the garlic, rosemary, thyme, marjoram, and parsley on a cutting board and chop to a fine consistency. Press the chopped herb mixture into both sides of the pork chops, wrap them in plastic wrap and refrigerate for at least

Preheat the oven to 500 F (260 C). Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1-to2-inch (2.5 to 5 cm) long slits randomly around the pork

Put the eggplant into a colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let drain for 15 minutes. Remove from the colander and pat dry. Season the meat with 1/4

The night before serving, in a large bowl, combine the coarsely chopped onion, carrot and celery with the crushed garlic cloves and the red wine. Put the chuck roast in the marinade, cover and refrigerate overnight, turning once. The day of

Pour the oil into a nonstick saute pan set on medium heat and brown the sausage for 3 minutes. Transfer the sausage to a plate and set aside. Discard all but 3 tablespoons of the fat left in the saute pan.

Bring the water to a boil in a medium saucepan. Stir in the rice and return to a boil. Reduce the heat to low, cover and cook for 20 minutes, until all the water has been absorbed. Transfer the rice

Cut the eggplants in half lengthwise, leaving the stems attached. Score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut surfaces with 1/4 teaqspoon of the salt. Set the eggplant halves, cut-side-down,

Heat the olive oil in a large non-stick saucepan set on medium heat. Add the crumbled sausage and cook until browned, about 3 minutes. While the sausage is cooking use the back of a wooded spoon to break it into

Put the tomatoes into a bowl and break them up into small pieces. Pour the olive oil into a large saute pan on medium-high heat and cook the garlic and red pepper flakes until the garlic just starts to brown,