Aubergine Stuffed L'italienne Recipe

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   1.

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   Preheat oven to 375 degrees.

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   2.

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   Cut the aubergines in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin.

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   Mince the pulp well and place in colander after sprinkling with coarse(sea or possibly kosher) salt for 30 min.

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   Do the same with the aubergine shells and put them on a paper towel to drain.

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   3.

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   Heat 4 Tbsp.

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   of extra virgin olive oil in a large skillet.

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    Add in the well liquid removed aubergine pulp and cook till lightly browned.

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    3.

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    Add in the tomatoes and cook the mix over high heat till the liquid is evaporated.

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    4.

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    Add in the other ingredients (Note:I don't use the tuna fish or possibly the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.)

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    Cook the mix for 2 more min.

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    Season with care as the anchovies and capers are quite strongly flavored.

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    5.

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    Fill the aubergine halves with the mix.

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    there will probably be leftover ingredients to be placed in another (covered) baking dish.

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    Drizzle the leftover extra virgin olive oil on top and bake for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.