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1
Trim the stems from 2 of the aubergines, then cut the aubergines in half lengthwise.
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2
With a small knife and a spoon, scoop out the aubergine pulp, leaving a shell about 1/2-inch thick.
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3
Coarsely chop the pulp and place half of it in a colander.
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4
Sprinkle generously with salt.
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5
Add in the remaining pulp and salt it.
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6
Place a plate on top to weight the aubergine and set aside to drain.
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7
Sprinkle the insides of the aubergine halves with salt and place them upside down on paper towels.
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8
Let drain for 30 min.
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9
Rinse the aubergine pulp and shells under cold water.
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10
Pat dry with paper towels, squeezing the pulp to extract the water.
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11
Peel and chop the remaining aubergine and set aside.
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12
Heat the 1/4 c. oil in a large skillet over medium-high heat till it ripples.
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13
Add in all the aubergine pulp and cook, stirring frequently, till it begins to brown, 15 to 20 min.
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14
Stir in the garlic and cook 1 minute.
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15
Add in the tomatoes, olives, anchovies, capers, oregano and salt and pepper to taste.
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16
Cook 5 min more.
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17
Heat the oven to 400 degrees.
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18
Oil a baking pan just large sufficient to hold the aubergine shells.
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19
Fill the shells with the aubergine mix and place them in the pan.
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20
Toss the bread crumbs with the remaining oil and sprinkle it over the shells.
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21
Bake till the shells are tender, 45 min.
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22
Let cold slightly.
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23
Serve hot or possibly at room temperature.
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24
This recipe yields 4 to 8 servings.
