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Put the olive oil and pancetta in a saute pand and cook over medium heat until the pancetta begins to brown. Transfer the pancetta to another dish with a slotted spoon. In the same pan, cook the onion and garlic and

Parboil the frozen onions for about 2-3 minutes. Drain well and set aside. Pour the oil into a medium saute pan set on medium-high heat and cook the garlic, parsley stems, and red pepper flakes for 5 minutes. Add the

In a large, nonstick saute pan, heat the olive oil over high heat until it is very hot, almost smoking, about 3 minutes. Add the diced mushrooms and cook for 2 minutes without stirring. Stir and cook 1 more minute. Add

Heat the olove oil in a medium aucepan set on high heat for 1 minute. Reduce the heat to low, add the onion, garlic and red pepper flakes, and cook 1 minute. Meanwhile, drain the tomatoes, reserving the juices separately. Chop

Preheat the oven to 425 F. Cut the stem ends off all the eggplants. Cut 3 eggplants in half lengthwise and score the flesh with a sharp knife, making sure you don't cut through the skin. Rub the cut surface of

Preheat the oven to 425 F. Cut the stem end off each eggplant, then cut them in half lengthwise. Score the cut side of each half, being careful not to cut the skin. Thoroughly rub the salt over the cut sides

1 (1-pound) (450-g) eggplant, cut into 1-inch (2.5-cm) cubes 3/4 teaspoon salt 6 tablespoons olive oil 1/2 white onion cut into 1-inch (2.5-cm) pieces 1 large red bell pepper, cut into 1-inch (2.5-cm) pieces 1 large yellow bell pepper, cut into 1-inch (2.5-cm) pieces 2 zucchini,

Heat 3 tablespoons of the olive oil in a large sautee pan set on high heat until sizzling, about 2 minutes. Add the cauliflower and cook until brown, about 3 minutes. Remove to plate and set aside. Add the remaining olive

Squeeze the juice of the lemons into a bowl with the water, saving the lemon skins to rub over your hands to keep them from being discolored. To clean the artichokes, pull off the outer leaves by bending them backwards until

Heat the 4 tablespoons of olive oil and the anchovy paste in a large saute pan set on medium -high heat until sizzling, about 2 minutes. Once it begins to sizzle break up the anchovy paste with a wodden spoon