Stuffed Eggplant


2 eggplant
2 cloves garlic, minced
olive oil
4 or 5 plum tomatoes, chopped 2 tablespoons salt packed capers, rinsed 1/4 cup chopped parsley grated Parmigiano Reggiano cheese

Slice eggplants in half. With a small sharp paring knife, cut out the eggplant flesh by first inserting the knife into the eggplant and following the perimeter, leaving a small 1/4 inch outline. Scoop out the eggplant flesh. I use a melon baller sometimes, or just cut it out with the knife and cube it. Place eggplant halves on a baking tray and sprinkle well with salt and pepper.

In a large skillet, saute the garlic gently in olive oil for two minutes. Add cubed eggplant flesh and saute for another two minutes. Add tomatoes and capers and add a little more black pepper. Remove from heat, add chopped parsley. Taste for seasoning. You may want to add a little more salt. Stuff the eggplant with this mixture and top with some grated cheese. Bake for 20 - 25 minutes at 350 degrees. Add more grated cheese just before serving.