RecipeMuncher

My guest this month, at My Kitchen Café, is Alessio who blogs at Recipe Taster. Another fellow blogger who I met on Twitter, Al is not only a good friend but one of my three Velveteering partners. Of these three partners, you have already met Asha here and you shall soon meet Pamela too.
He picked our last Veleveteer challenge and introduced me to a lovely way of cooking eggplant, Sicilian style

3 oranges
5 clementines
1 grapefruit
1/2 lemon
80 g sugar
60 g corn starch
40 g dark chocolate
50 g candied pineapple cubes
30 g blanched and peeled pistachios
1 bag vanilla sugar
butter

Grate zest of one orange, soak into 100 ml hot water and let sit for 12 hours.

Juice fruits, mix with prepared orange zest water and then strain. There should be 600 ml of liquid.

Place sugar and corn