Aubergine Stuffed L'italienne Recipe

• 8 Tbsp. Extra virgin olive oil
• 4 x Tomatoes, peeled, seeded and
• 1 1/2 c. Bread crumbs, home made or possibly p
• 1 can 7oz tuna fish, canned,-opt
• 6 x Anchovy filets, finely chopp
• 2 Tbsp. Capers, chopped Parsley and basil (optional)
• 1/2 c. Olives, finely chopped
• 5 x Aubergines, very small or possibly l l

1. 1.
2. Preheat oven to 375 degrees.
3. 2.
4. Cut the aubergines in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin.
5. Mince the pulp well and place in colander after sprinkling with coarse(sea or possibly kosher) salt for 30 min.
6. Do the same with the aubergine shells and put them on a paper towel to drain.
7. 3.
8. Heat 4 Tbsp.
9. of extra virgin olive oil in a large skillet.
10. Add in the well liquid removed aubergine pulp and cook till lightly browned.
11. 3.
12. Add in the tomatoes and cook the mix over high heat till the liquid is evaporated.
13. 4.
14. Add in the other ingredients (Note:I don't use the tuna fish or possibly the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree.)
15. Cook the mix for 2 more min.
16. Season with care as the anchovies and capers are quite strongly flavored.
17. 5.
18. Fill the aubergine halves with the mix.
19. there will probably be leftover ingredients to be placed in another (covered) baking dish.
20. Drizzle the leftover extra virgin olive oil on top and bake for 1 hour.

extra virgin olive oil, tomatoes, bread crumbs, tuna fish, anchovy filets, capers, olives, l

Taken from cookeatshare.com/recipes/aubergine-stuffed-l-italienne-71760 (may not work)