Ingredients

Servings 4

• 2 lb eggplant
• 5 oz black olives
• 3 ½ oz salted anchovies
• 1 ¾ oz capers
• 2 tomatoes
• 1 stale bread
• extra virgin olive oil
• oregano
• parsley
• garlic
• salt

Preparation

25 minutes preparation + 1 hour cooking

Wash the eggplants, cut them in half and hollow out the fleshy core, salt them and leave them to lose liquid for an hour. Pit the olives and chop the parsley. Wash the anchovies, bone them and cut into small pieces . Remove the soft inside of the roll, crumble it and put in a tureen with the anchovies and a pinch of oregano, amalgamating everything well. Wash and dry the eggplants, put them in an oven pan with the open part upwards and fill the hollow space with the mixture. Cover with tomato fillets, wet abundantly with olive oil and put in a preheated oven (400°F), leaving to cook for about one hour.