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Cooked by: Chef / Last Modified: 6/11/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 1. Preheat oven to 375 degrees.
2. Cut the eggplants in half lengthwise, if using the small ones and
take out the flesh, being careful not to damage the skin. Mince the
pulp well and place in colander after sprinkling with coarse(sea or
kosher) salt for 30 minutes. Do the same with the eggplant shells and
put them on a paper towel to drain.
3. Heat 4 tablespoons of olive oil in a large skillet. Add the well
drained eggplant pulp and cook until lightly browned. 3. Add the
tomatoes and cook the mixture over high heat until the liquid is
evaporated.
4. Add the other ingredients (Note:I do not use the tuna fish or 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.) Cook the mixture for 2 more
minutes. Season with care as the anchovies and capers are quite
strongly flavored.
5. Fill the eggplant halves with the mixture. there will probably be
leftover ingredients to be placed in another (covered) baking dish.
Drizzle the leftover olive oil on top and bake for 1 hour.
From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods"
Source: The Seasonal Kitchen by Meyers
| Ingredients:
8 Tablespoon(s) Olive oil
4 Tomatoes, peeled, seeded
1 1/2 Cup(s) Bread crumbs, home made
1 Can(s) 7oz tuna fish, canned;-opt
6 Anchovy filets, finely chopp
2 Tablespoon(s) Capers, minced
1 Parsley and basil (optional)
1/2 Cup(s) Olives, finely minced
5 small Eggplants |
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