As a vegetarian dish, this is outstanding, with rich flavor and bright, clear tastes to enjoy with each and every morsel.

Eggplant Stuffed with Anchovies, Capers and Olives
 
Author:
Recipe type: Vegetables
Serves: 8
Ingredients
  • 3 eggplants (1 pound each); divided
  • salt, to taste
  • 1/4 Cup olive oil; plus
  • 1 Tablespoon olive oil
  • 2 large cloves garlic; finely chopped
  • 4 tomatoes; peeled, seeded, and chopped
  • 1 Cup chopped Gaeta or Kalamata olives
  • 12 anchovy filets
  • 1/4 Cup capers; rinsed, drained
  • 1 teaspoon crumbled dried oregano
  • freshly-ground black pepper, to taste
  • 1/3 Cup bread crumbs (from Italian or French bread)
Instructions
  1. Trim the stems from 2 of the eggplants, then cut the eggplants in half lengthwise. with a small knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2-inch thick.
  2. Coarsely chop the pulp and place half of it in a colander. Sprinkle generously with salt. Add the remaining pulp and salt it. Place a plate on top to weight the eggplant and set aside to drain.
  3. Sprinkle the insides of the eggplant halves with salt and place them upside down on paper towels. Let drain for 30 minutes. Rinse the eggplant pulp and shells under cool water. Pat dry with paper towels, squeezing the pulp to extract the water.
  4. Peel and chop the remaining eggplant and set aside.
  5. Heat the 1/4 Cup oil in a large skillet over medium-high heat until it ripples. Add all the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, olives, anchovies, capers, oregano and salt and pepper to taste. Cook 5 minutes more.
  6. Heat the oven to 400 degrees. Oil a baking pan just large enough to hold the eggplant shells.
  7. Fill the shells with the eggplant mixture and place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle it over the shells. Bake until the shells are tender, 45 minutes. Let cool slightly. Serve warm or at room temperature.
Notes
This recipe yields 4 to 8 servings.

Each of 8 servings: 205 calories; 699 mg sodium; 5 mg cholesterol; 14 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 4 grams protein; 4.36 grams fiber.

NOTES : Michelle Scicolone is the author of "Italian Holiday Cooking" (William Morrow)

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