1. To make tomato sauce, cut a small cross in base of each tomato, then place in a bowl and cover with boiling water. Stand for 2-3 minutes, then drain and peel. Coarsely chop flesh.

2. Heat oil in a medium saucepan over medium heat. Add garlic, tomato flesh and paste. Cook, stirring, for 1 minute and bring to the boil, then reduce heat and simmer gently for 1 hour or until sauce thickens. Stir in basil, then season with salt and pepper.

3. To make melanzane ripieni, place eggplant in a medium saucepan of salted boiling water for 5 minutes. Drain, then scoop out centres, leaving a 5mm-thick shell. Set shells aside and finely chop eggplant flesh.

4. Heat half the oil in a frying pan over medium heat. Add onion and cook for 3-4 minutes or until soft.

5. Place onion, eggplant flesh and remaining ingredients in a bowl. Using your hands, mix well to combine. Season well with salt and pepper.

6. Divide mince mixture among cooled eggplant shells, moulding to form a firm mound.

7. Heat remaining oil in a non-stick frying pan over medium heat. Add stuffed eggplant and cook for 2-3 minutes on each side or until cooked through.

8. To make zucchini filling, combine all ingredients in a bowl.

9. Open up zucchini flowers and remove yellow stamens. Spoon filling into flowers and gently twist petals to close.

10. To make batter, sift flour and salt into a medium bowl. Slowly whisk in oil and water to form a smooth batter. Add eggwhites and stir to combine.

11. Dip zucchini flowers in batter, then shallow-fry in a high-sided frying pan for 2-3 minutes or until flowers are golden and crisp and zucchini is tender. Drain on paper towels, then season with salt and pepper.