Sicilian Eggplant Caviar

• 2 large Italian eggplants
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced thin
• 1 pinch red pepper flakes
• 4 high-quality anchovy fillets, chopped
• 10 Italian olives, pitted and sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmigiano-Reggiano
• 1/2 cup plain croutons or diced stale bread
• Salt and freshly ground black pepper
• 3/4 cup tightly packed fresh mint leaves, coarsely chopped
• 1/4 cup tightly packed fresh Italian parsley leaves, coarsely chopped

1. Heat oven to 375 degrees.
2. Prick eggplants all over with a fork, then place on a sheet pan.
3. Roast until tender, about 45 minutes.
4. Let cool completely.
5. Cut eggplants in half lengthwise, and scoop out meat into a saucepan.
6. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes.
7. Set aside.
8. In a large saute pan, heat olive oil over medium heat.
9. Add garlic and red pepper, and saute one minute.
10. Add anchovies and olives, and saute another minute, stirring continuously.
11. Add tomatoes, and cook a minute more.
12. Add eggplant, and cook two minutes.
13. Add cheese, croutons and salt and pepper to taste.
14. Stir in mint and parsley until well combined.
15. Serve immediately.

italian eggplants, extra virgin olive oil, garlic, red pepper, anchovy, italian olives, cherry tomatoes, croutons, salt, tightly packed fresh mint, tightly packed fresh italian parsley

Taken from cooking.nytimes.com/recipes/8913 (may not work)