Puglia and Campagna
3 medium aubergines
I onion, chopped
2 tablespoons olive oil
1 large clove garlic, crushed
6oz (175 g) Mozzarella cheese
6 drained anchovy fillets, chopped
1-2 tablespoons drained capers, chopped
3 large tomatoes
2 teaspoons fresh chopped basil
Salt and freshly-milled black pepper
- Slice the aubergines and cut them in half lengthwise. If you have a grapefruit knife use that, or otherwise a teaspoon, to get out the pulpy centres of the aubergines leaving a shell not less than 1/4 inch (1/2 cm) thick. Sprinkle the shells liberally with salt and leave upside down to drain for 45 minutes.
- Chop the pulp. Heat the oil in a saucepan and gently fry the onion until softened. Stir in the chopped pulp, crushed garlic and half the basil. Season with salt and pepper and cook over a low heat for about 5 minutes, stirring now and then. Add the chopped, peeled tomatoes and cook for a further 5 minutes. Stir in the capers and anchovies.
- Wipe the aubergine shells with kitchen paper and arrange them in a small oiled roasting tin or baking dish. Spoon the cooked mixture into the shells. Arrange 2 slices of cheese on top of each aubergine half. Sprinkle with the remaining basil and dribble a little more olive oil over each. Season and bake (uncovered) at gas mark 4, 350°F (1800C) in the top of the oven for 40 minutes.