- 1 kg eggplants
- 300g tomatoes
- 50g pitted olives
- 25g capers
- 100g grated Pecorino cheese
- 200g stale bread, cut into small pieces
- Olive oil, garlic, parsley, salt
Cut the eggplants in half and sprinkle them with salt. Place them under a weight to drain for about an hour. After draining, scoop out some of the flesh, rinse, and dry the eggplants. Fry them in hot olive oil.
In the meantime, prepare the stuffing: combine the scooped-out eggplant flesh, bread pieces, olives, chopped tomatoes, capers, garlic, chopped parsley, and Pecorino cheese.
Season with olive oil, a glass of water, and a pinch of salt, then sauté the mixture. Stuff the eggplants with the prepared filling and arrange them in a baking dish; top with tomato sauce and additional grated cheese. Bake in the oven for about 30 minutes.
Pro Loco Giovinazzo 