Italian Stuffed Eggplants

Italian Stuffed Eggplants Ingredients

2 large eggplants1/4 cup olive oil3 tbsp capers (roughly chopped)1 cup red bell pepper (diced)1/2 tsp dried oregano or thyme1 cup tomatoes (roughly diced)6 tbsp breadcrumbs (divided)2 eggs2 tbsp tomato paste3 tbsp pecorino, grana padano or parmesan cheese (freshly grated)1/2 tsp salt1/4 tsp ground black pepper2 tbsp extra virgin olive oil1 tbsp parsley (chopped)

Steps

Wash, pat dry & cut eggplants in half lengthwise.Heat pan on medium high, add olive oil, when hot, add eggplants & fry for 7-8 mins, turning halfway through cooking.When cool enough to handle, scoop out 2/3 of flesh, chop roughly & set aside.Preheat oven at 200 deg C.Heat up leftover oil in pan used earlier, add eggplant pulp, bell pepper, garlic, capers, oregano & tomatoes, cook for 5 mins.Remove from heat, add eggs, tomato paste, cheese, 4 tbsp breadcrumbs, salt & pepper, stir for 1 min.Arrange eggplant “shells” on a lined baking tray, divide sauce equally among them, sprinkle remaining breadcrumbs & drizzle with extra virgin olive oil.Bake stuffed eggplants for 20 mins or until they turn golden brown.Garnish with chopped parsley, more extra virgin olive oil & grated cheese (optional), serve hot or warm.