Servings: 4 Servings
8 tb Olive oil
4    Tomatoes, peeled, seeded and
1 1/2 c  Bread crumbs, home made or p
1 cn 7oz  tuna fish, canned;-opt
6    Anchovy filets, finely chopp
2 tb Capers, minced
Parsley and basil (optional)
1/2 c  Olives, finely minced
5    Eggplants, very small or l l

1. Preheat oven to 375 degrees. 2. Cut the eggplants in half lengthwise, if
using the small ones and take out the flesh, being careful not to damage
the skin. Mince the pulp well and place in colander after sprinkling with
coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant
shells and put them on a paper towel to drain. 3. Heat 4 tablespoons of
olive oil in a large skillet. Add the well drained eggplant pulp and cook
until lightly browned. 3. Add the tomatoes and cook the mixture over high
heat until the liquid is evaporated. 4. Add the other ingredients (Note:I
do not use the tuna fish or the olives if Im making this as a side
dish;but they would be necessary if this is to be a main dish entree.) Cook
the mixture for 2 more minutes. Season with care as the anchovies and
capers are quite strongly flavored. 5. Fill the eggplant halves with the
mixture. there will probably be leftover ingredients to be placed in
another (covered) baking dish. Drizzle the leftover olive oil on top and
bake for 1 hour.

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