Eggplant, Aubergine Melanzane a’Scarpone Recipe
David Scott Allen · Main Course · Provencal Recipes · Taste · VegetarianWhile this recipe is not typically Provencal, aubergine (eggplant) and tomatoes are plentiful in the region, and we highly recommend trying this vegetarian dish. While we will always love a variety of meats, poultry, and seafood, we add more vegetarian options for our health! Melanzane a’Scarpone is one of our favourite Italian-inspired dishes. Continue reading here for the prep photos from Cocoa & Lavender.
Melanzane a’Scarpone
A delicious vegetarian dish featuring eggplant that serves up to 6 people!
Ingredients
- 1/4 cup extra virgin olive oil additional oil for greasing
- 6 small eggplants (aubergine) halved lengthwise
- sea salt
- freshly ground black pepper
- 2 onions diced
- 1/4 cup Gaeta Olives pitted and roughly chopped
- 1 tbsp capers rinsed, drained, and roughly chopped
- 1 large tomato grates
- 8 oz Mozzarella Cheese cut into 1/2-inch cubes
- 1/4 cup water
Instructions
- Preheat oven to 350°F. Grease a baking pan large enough to fit the eggplant halves.
- Place the eggplants in the baking pan, skin side down. Season with salt and pepper. Bake for 40-50 minutes. Until soft and creamy. Remove from oven, and leave the oven on!
- Allow the eggplants to cool slightly. Then, scoop the flesh into a large bowl using a knife or melon baller. Leave 1/4 inch of flesh on the skin.
- Return the eggplant shells to the baking dish, skin-side down.
- Heat the olive oil in a large saucepan over medium-low heat. Add onions when the oil begins to simmer. Season with salt, cook and stir for 15 minutes. Until soft and translucent.
- Add the olives and capers to the hot oil for 1 minute. Until capers bloom. Then, add the grated tomatoes. Season with salt and cook for a few more minutes . Until sauce reduces slightly.
- Add the eggplant flesh from step 3. Stir and cook for about 5 minutes. Allow the flavors to marinate.
- Divide the mixture between the eggplant shells using a spoon. Scatter the mozzarella evenly over filling.
- Add water to the bottom of the baking dish. Cover the dish with aluminum foil. Bake for about 25 minutes. Until eggplant shells begin to lose their shape. Serve warm or at room temperature.
Notes
The recipe, slightly adjusted, is from Katie Perla’s Food of the Italian South.
Tried this recipe?Let us know how it was!
More Vegetarian Recipes:
Les Petits Farcis a Vegetarian Version
I’m going to share with you my family’s favourite one. It’s a very simple version, healthy, and vegetarian. Let’s get cooking! To make it easier, choose round shaped vegetables. For the pleasure of the eyes, choose different colour vegetables: tomatoes, round zucchini, peppers, white onions.
Check out this recipe
Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Check out this recipe
Provençale Vegetable Tian
A vegetable tian is quick to prepare. You can use a selection of fresh vegetables that you have on hand. Enjoy my traditional Provencal version below.
Check out this recipe
Vegetable Napoleons
The bright and robust flavours incorporated in this dish make it an excellent addition to the creamy stuffed chicken breast. They're easy to make but incredibly delicious.
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Les Baux de Provence Perched High in the AlpillesRelated Provence Articles
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
Good Food and Cozy Dining in St-Rémy at Le Marilyn
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been in the restaurant business since …
Antibes: A Timeless Treasure on the Côte d’Azur
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you are taking a journey through …
No Comment