Melanzane Ripiene Stuffed Eggplants Ingredients (serves 4) • 2 ripe eggplant • 4 ripe 'roma' tomatoes • 2 teaspoon of capers • 3 anchovy fillets • herbs (basil, parsley, oregano, thyme, tarragon) • salt and pepper • 2 slices bread • vinegar
Preheat oven to 150°C. Wash and vertically cut the eggplant. With a teaspoon remove the insides of the eggplant to make a hole. Place eggplant flesh in a bowl. In another bowl mix a teaspoons of vinegar with some cold water and place the bread into this liquid. In another bowl mix together the chopped tomatoes and the other ingredients with 4 tablespoons of olive oil. Squeeze the bread and mix with the mixture of tomato adding salt and pepper. Use this mixture to stuff the eggplant. Take a baking dish & line with baking paper. Place the eggplant, sprinkle with more herbs and some olive oil and bake for 1 hour or until tender.