Watch how this viral mother-daughter duo keeps their Italian heirloom recipes alive

Cooking is a family affair for Pina and Rosemarie of Pina’s Kitchen (pinaskitchen__). In this episode of ITK: Family Style, the mother-daughter duo head to the kitchen to create a century-old recipe for stuffed eggplant. They explain that their recipe hasn’t been adapted from its original version because it’s perfect exactly as it is – which is why it has become a tradition.

“The recipe that we’re making today is original,” Pina says.” From the cheese to the garlic, the onions, the way the sauce is made, everything is traditional.”

“I think there are certain dishes that you don’t change,” Rosemarie agrees.

So, the two step into the kitchen to demonstrate why some dishes have become a tradition.

How to make traditional stuffed eggplant


  • Eggplants

  • Cacciocavallo cheese

  • Four garlic cloves

  • One medium onion

For the sauce:

  • 48 ounces tomato passatta

  • Two garlic cloves

  • One onion

  • Basil

  • Olive oil

  • Salt and pepper


1. To prepare the eggplants: Cut three slits into the eggplant. Add salt to each slit. Wash off any excess salt from the eggplant.

2. Slice up the cheese, garlic and onions. Add two slices of cheese, two slices of garlic and slices of onion to the eggplant.

3. To make the sauce: In a medium-sized pot over medium heat, warm up the olive oil to the bottom of the pan. Add the tomato passata, garlic cloves, onion and basil.

4. Cook eggplants in the sauce for 20 to 30 minutes until tender.

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