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1
Wash, dry and cut the eggplants in half lenghtways and scoop out all the flesh with small sharp knife, leaving just enough pulp to cover the skin.
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2
Be careful not to pierce the skin.
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3
Chop the pulp of the eggplants coarsely and place in a colander.
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4
Sprinkle with salt, mix well and leave to drain for about 1hour.
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5
Heat the oven to 190 AC.
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6
Put 3 tbsp of the oil, the garlic onion and celery in a frying pan and saute over a low heat until soft, stirring frequently.
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7
Add the sausage andcook for 20 minutes, stirring it constantly.
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8
Squeeze the liquid from the chopped eggplants and dry with kitchen paper.
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9
Add the pulp to the pan and fry gently for a few minutes, stirring constantly.
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10
Taste and adjust the seasoning.
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11
Add the breadcrumbs.
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12
After 2-3 minutes, mix in the pine nuts.
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13
Cook for another 30 seconds, then transfer to a bowl.
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14
Add the capers, egg, oregano, cheese and pepper to taste to the mixture in the bowl and mix well.
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15
Pat dry the insude of the eggplant shells.
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16
Oil a baking dish large enough to hold the eggplant shell in a single layer.
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17
Place the shells and fill them with the sausage mixture.
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18
Cut the tomato into strips and place 3 strips on the top of each eggplant half.
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19
Drizzle with the rest of the oil.
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20
Add 120 ml of water to the bottom of the dish, cover it tightly with foil and bake for 20 minutes.
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21
Remove the foil and bake for another 25 minutes.
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22
Serve, share and enjoy!
