Reluctantly, at some point I had to resign myself and put a right end to my eggplants.
for 4-5
baby eggplants about 8
black olives 6-8
salt-packed capers one handful
sun dried tomatoes 3
salt-packed anchovies 2
garlic 1 clove
bread crumbs 1-2 tablespoons
parsley, basil, olive oil, salt, pepper to taste
black olives 6-8
salt-packed capers one handful
sun dried tomatoes 3
salt-packed anchovies 2
garlic 1 clove
bread crumbs 1-2 tablespoons
parsley, basil, olive oil, salt, pepper to taste
Wash the eggplants and cut them in half lenghtwise. Scoop out about two thirds of the pulp and dice it. Lightly season the eggplant shells with salt and keep them aside.
Chop garlic clove, capers, anchovies, rinsed from their salt and bones removed, olives, basil and parsley. Add the mixture to the diced eggplant pulp along with the bread crumbs, adjust the taste with salt and pepper, and mix well.
Mound the stuffing in the reserved eggplant shells, place them on a baking pan and drizzle with olive oil. Bake at 375 for about 45-60 minutes, until eggplants are soft. Serve them warm or at room temperature.
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