Audrey Hepburn has long been one of my icons. I grew up with her films, of course, joining the escapades in Roman Holiday every Christmas, dancing along to Funny Face, or crying over Cat in Breakfast at Tiffany’s.
Yet I always found her life story even more fascinating and worth admiring, a patchwork of stories of perseverance, love, tragedy, romance, and, yes, even food.
I was recently reading the newly published Audrey At Home collection and was struck by her obvious love for her time in Italy and for cooking Italian food for her family.
The book is full of touching and wistful anecdotes and lovely recipes. It also reminded me that although Southern French food is my forte, Italian cooking shares the same emphasis on seasonality, color, and gathering that I love.
Audrey’s favorite version of tricolore included avocado – which also sounds fantastic – mine includes eggplant.
- 1 ear of corn
- 1 medium sized eggplant
- 1 large tomato, sliced
- 1/2 cup fresh mozzarella balls
- 3 cloves of garlic, minced
- olive oil
- salt, pepper + pink peppercorns
1. Grill the corn and the eggplant first. This is easier in summer, of course, so you can always roast or char them on the stovetop in colder months or if you don’t have access to an outdoor grill.
2. Take the corn off the husk carefully. Gently toss together the garlic, olive oil, corn and tomatoes.
3. Top with mozzarella – you can halve the balls, depending on size – and eggplant. I like to quarter the eggplant.
4. Season with salt, pepper, and a few crushed pink peppercorns.