Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Eggplant Stuffed l'Italienne




Source of Recipe


Internet


List of Ingredients




8 tbsp olive oil
4 tomatoes, peeled, seeded and chopped
1 1/2 cups bread crumbs
1 (7 oz) can tuna fish, optional
6 anchovy filets, finely chopped
2 tbsp capers, minced
parsley and basil (optional)
1/2 cup olives, finely minced
5 eggplants, very small or l large


Recipe



Preheat oven to 375 degrees.

Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse (sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain.

Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned. 3. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated.

Add the other ingredients Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored.

Fill the eggplant halves with the mixture. There will probably be leftover ingredients to be placed in another (covered) baking dish. Drizzle the leftover olive oil on top and bake for 1 hour.

Yield: 4 servings