This recipe is inspired by Giada’s Capri Episode.
I only made a couple of changes. I added one more clove of garlic, and I kept the skins thick by not taking out as much flesh, which means cooking in a 400 degree oven.
Ingredients:
-1 eggplant
-3 plum tomatoes
-1 clove of garlic
-1 Tbl olive oil
-1 tsp capers
-1Tbl grated Parmesan
-At least 4 basil leaves (the more basil, the better)
Preheat oven to 400 degrees F.
Cut the eggplant in half and scoop out the flash, leaving half an inch to 1 inch of skin. Cut the flash into bite sized cubes. Chop the tomatoes and mince the garlic cloves.
In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl, add teh uncooked tomaties and capers, add sea salt and freshly ground pepper. Mix until combined. In a baking dish, place the reservede eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan.
Place baking dish in the oven and cook for 10 minutes.
Remove from oven and garnish with fresh basil.
