Even if you're not a big eggplant fan, this is a dish you still might like. I personally love eggplant but in this dish, the eggplant is really used as a stuffing with other ingredients. Get yourself a grilled or toasted piece of crusty bread and you can spread the stuffing on the bread. Add a glass of red wine and it's a perfect light dinner.
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- 2 eggplant
- olive oil
- 2 cloves garlic, minced
- 4 or 5 plum tomatoes, chopped
- 2 tablespoons salt packed capers, rinsed
- 1/4 cup chopped parsley
- grated Parmigiano Reggiano cheese
Slice eggplants in half. With a small sharp paring knife, cut out the eggplant flesh by first inserting the knife into the eggplant and following the perimeter, leaving a small 1/4 inch outline. Scoop out the eggplant flesh. I use a melon baller sometimes, or just cut it out with the knife and cube it. Place eggplant halves on a baking tray and sprinkle well with salt and pepper.
In a large skillet, saute the garlic gently in olive oil for two minutes. Add cubed eggplant flesh and saute for another two minutes. Add tomatoes and capers and add a little more black pepper. Remove from heat, add chopped parsley. Taste for seasoning. You may want to add a little more salt.
Stuff the eggplant with this mixture and top with some grated cheese. Bake for 20 - 25 minutes at 350 degrees. Add more grated cheese just before serving.