Recipe - Pomodori Ripieni Di Melanzane (Eggplant Stuffed Tomatoes)

6 md Tomatoes; ripe but firm
1 tablespoon Salt
Plus extra salt
One fourth cup Extravirgin olive oil
1 Clove garlic; peeled
1 pound Eggplant; peeled, minced 1/2"
1 Scallion; thinly cut or sliced up
1 teaspoon Capers
12 Leaves basil; torn
Freshly ground black pepper
3 tablespoon Red wine vinegar

Cut a lid from the top of each tomato; scoop out the flesh (reserve it for
other use), sprinkle the inside with the salt, and turn upside down to
purge excess water for 30 minutes.

Meanwhile, heat the olive oil in a wide pan; add the garlic and eggplant,
and saute over medium heat until the eggplant is golden but not brown,
about 10 minutes, stirring often to prevent the eggplant from sticking or
burning; fold in the scallion, capers, basil, and pepper.

Deglaze the pan with the vinegar, season with salt, and stir well. Cook the
eggplant for 1 more minute, or until the vinegar has evaporated; remove
from the heat and cool to room temperature.

Stuff the tomatoes with the eggplant saute and arrange on a serving
platter; serve at room temperature. Serves 6.

Recipe from The Magazine of La Cucina Italiana April 1999 ISSN 10904484 is
published every two months by The Mediterranean Gourmet & Travel Company,
230 Fifth Avenue, NY NY

Recipe by: The Magazine of La Cucina Italiana

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