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.
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