Quadratini Di Melanzane - Stuffed Aubergines

4 servings



4 aubergines
125 g / 4 oz stoned black or green olives
2 to 3 tbsp capers
250 g / 8 oz peeled tomatoes
Anchovy fillets (as many as you want)
3 tsp BIO PLANÈTE extra virgin olive oil from Italy
a little salt
1 red chilli pepper
a little oregano
Mozarella cheese

Hollow out the aubergines, reserving the flesh, and put them into saltwater to stop them going brown. Quickly fry the anchovies on each side in hot oil, add the chopped tomatoes, the olives and the capers. Add the chopped aubergine flesh, the crushed chilli pepper and the oregano. Simmer on a low heat for 15 to 20 minutes. Put the aubergine shells in a greased ovenproof dish and fill them with the anchovy vegetable mixture. Cover with slices of mozzarella and brown quickly in a very hot oven.