David Scott AllenMain CourseProvencal RecipesTasteVegetarian

Eggplant, Aubergine Melanzane a’Scarpone Recipe

While 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

Melanzane a’Scarpone

David Scott Allen | Cocoa & Lavender
A delicious vegetarian dish featuring eggplant that serves up to 6 people!
Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine Italian
Servings 6 People


  • 1/4 cup Extra-Virgin Olive Oil additional oil for greasing
  • 6 small Eggplants 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


  • 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.


The recipe, slightly adjusted, is from Katie Perla’s Food of the Italian South.
Keyword Eggplant, Vegetarian Dish
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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