Today traditional recipes, fresh and a good bit 'heavy ....
INGREDIENTS (serves 4)
4 long eggplants
5-6 fresh tomatoes a handful of salted capers 10 black olives from Gaeta
a bit 'of breadcrumbs
extra virgin olive oil salt
to taste basil to taste
Wash and clean the eggplants, cut them in half lengthwise. Empty it and then this pulp into cubes. In plenty of extra virgin olive oil fry the eggplant first and then cut the long end, in the remaining, the pulp-made pieces. Prepare the filling with the fried meat, chopped tomatoes, capers desalted, grated bread and chopped olives. Season with oil, salt and basil. Arrange the eggplants in a baking dish, cover each with a bit 'of the filling and bake for 15 minutes at 180 degrees.
Option: wanting a little 'before you remove the eggplants from the oven, you can chop over small pieces of mozzarella, provolone or smoked cheese.
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