Ingredients (for 3 people):
- 6 small eggplants;
- A handful of salted capers;
- 2 x 4,4 oz mozzarella;
- 10,5 oz of fine tomato pulp;
- A handful of Montalbano Pitted Green Olives;
- 6 anchovies;
- 3 tablespoons olive oil;
Method:
Cut the mozzarella into cubes, the Montalbano olive into slices, capers into chunks and break down the anchovies; mix everything in a bowl and leave aside;
Cut the top of the eggplant and gently remove the pulp;
Rinse under running water and dry them out with kitchen paper;
Fill the eggplant with the mix, leaving 1 1/2 centimeter free from the edge;
Lay the eggplant in a low, wide pan with oil and put on medium heat, with the lid;
After about 15 minutes, we turn our eggplant, leaving the lid a little open to let the cooking water evaporate;
Cook for another 15 minutes, add the chopped tomatoes and cook another 10 minutes, to thicken the sauce;
Serve hot or at room temperature.
