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MELANZANE RIPIENE CON CACIOCAVALLO Eggplants Stuffed with Caciocavallo

Mail this recipe to a friend!	1 lb. eggplants, medium sized extra virgin olive oil 1 clove garlic, chopped 1 lb. tomatoes, peeled and diced 1 oz. capers 3 anchovies, chopped 1/2 onion, chopped 1 tbs. parsley, chopped 1 pinch of oregano basil leaves 2 oz. Caciocavallo, diced (or semi-soft cheese) salt pepper	See Also:      Olive Oils      Alto Crotonese DOP      Cheeses      Caciocavallo Silano DOP      Vegetables      Cappero di Pantelleria IGP      Pomodoro S. Marzano dell'Agro Sarnese-Nocerino DOP      Wine Pairings      Cacc'e mmitte di Lucera DOC      Cerasuolo di Vittoria DOCG      Monica di Sardegna DOC
	Cut the eggplants in half lengthwise, scoop out the pulp, and arrange the eggplants side by side in an oiled baking pan. In a saucepan, heat 2 tbs. of oil and brown the garlic, then add tomatoes, the pulp of the eggplant, capers, anchovies, onions and cook for 10 mins. over medium heat. Next, mix in the Caciocavallo, parsley and basil. Adjust the seasoning with salt and pepper. Blend all the ingredients well and fill the eggplants with the mix. Sprinkle with salt and oregano. Bake for about one hour at 325ºF.

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