Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 371 Calories

Ingredients

• 2 eggs
• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• 2 tablespoons capers
• 1 bunch fresh parsley, chopped
• 9 small eggplants, halved lengthwise
• 2 tablespoons pitted and sliced black olives
• 2 (16 ounce) cans tomato sauce, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.

Step 3

Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

Step 4

Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.

Step 5

Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.

Step 6

Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.