Eggplant Stuffed L'Italienne

Directions

Preheat oven to 375℉ (190℃).

Cut the eggplants in half lengthwise, if using the small ones and take out the flesh.

Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes.

Do the same with the eggplant shells and put them on a paper towel to drain.

Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned.

Add the tomatoes and cook the mixture over high heat.

Cook the mixture for 2 more minutes.

Season with care as the anchovies and capers are quite strongly flavored.

Fill the eggplant halves with the mixture. there will probably be leftover ingredients to be placed in another (covered) baking dish.

Drizzle the leftover olive oil on top and bake for 1 hour.