Stuffed Eggplant
Serving Size / Yield
Ingredients
- 2 med. eggplants
- salt
- 1/4 C. + 1 Tbs. olive oil
- 1 lg. garlic clove, finely chopped
- 2 med. tomatoes, peeled, seeded and chopped
- 6 anchovy fillets
- 1/2 C. chopped black olives
- 2 Tbs. capers, rinsed and drained
- 1/2 tsp. dried oregano
- 1/3 C. plain bread crumbs
Directions
Trim of the tops of the eggplants. Cut them in half lengthwise. With a small sharp knife and a spoon, scoop out eggplant pulp, leaving a shell about 1/2-inch thick. Coarsely chop the pulp and put it in a colander. Sprinkle with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and put them upside down on paper towels. Let drain for 30 minutes. Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze pulp to extract the water.
Heat oil in a large skillet over medium-high heat until small piece of eggplant sizzles when it hits the pan. Add the eggplant pulp and cook, stirring, until it begins to brown. Should take 15-20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano and salt and pepper to taste. Cook until thickened, about 5 minutes. Preheat oven to 400 degrees. Oil a large baking pan. Fill the shells with the eggplant mixture, Place them in the pan. Toss the bread crumbs with the rest of the oil and sprinkle them over the shells. Bake for 45 minutes. Let cool. Serve warm.
