Eggplant stuffed with mozzarella and anchovies

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;



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.