Aubergine Stuffed With Anchovies, Capers And Olives

Directions

1. Trim the stems from 2 of the aubergines, then cut the aubergines in half lengthwise. With a small knife and a spoon, scoop out the aubergine pulp, leaving a shell about 1/2-inch thick.
2. Coarsely chop the pulp and place half of it in a colander. Sprinkle generously with salt. Add in the remaining pulp and salt it. Place a plate on top to weight the aubergine and set aside to drain.
3. Sprinkle the insides of the aubergine halves with salt and place them upside down on paper towels. Let drain for 30 min. Rinse the aubergine pulp and shells under cold water. Pat dry with paper towels, squeezing the pulp to extract the water.
4. Peel and chop the remaining aubergine and set aside.
5. Heat the 1/4 c. oil in a large skillet over medium-high heat till it ripples. Add in all the aubergine pulp and cook, stirring frequently, till it begins to brown, 15 to 20 min. Stir in the garlic and cook 1 minute. Add in the tomatoes, olives, anchovies, capers, oregano and salt and pepper to taste. Cook 5 min more.
6. Heat the oven to 400 degrees. Oil a baking pan just large sufficient to hold the aubergine shells.
7. Fill the shells with the aubergine mix and place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle it over the shells. Bake till the shells are tender, 45 min. Let cold slightly. Serve hot or possibly at room temperature.
8. This recipe yields 4 to 8 servings.