Eggplant Stuffed L'italienne

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Title: EGGPLANT STUFFED L'ITALIENNE
Categories: Vegetables
Yield: 4 servings

8 tb Olive oil
4 Tomatoes, peeled, seeded and
1 1/2 c Bread crumbs, home made or p
1 cn 7oz tuna fish, canned;-opt
6 Anchovy filets, finely chopp
2 tb Capers, minced
Parsley and basil (optional)
1/2 c Olives, finely minced
5 Eggplants, very small or l l

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Add the other ingredients (Note:I do not use the
tuna fish or 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.) Cook the mixture for 2 more
minutes. Season with care as the anchovies and capers
are quite strongly flavored.
5. 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.

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