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Eggplant-Stuffed Tomatoes "Pomodori Ripieni di Melanzane

Eggplant-Stuffed Tomatoes "Pomodori Ripieni di Melanzane is a vegetables tomatoes eggplant recipe made with Firm Ripe Tomatoes, Salt, Extra Virgin Olive Oil, Garlic, and Eggplant Dice. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6
• 1 tbsp
• 1/4 cup
• 1
• 1
• 1
• 1 tsp
• 12
• 3 tbsp
• Notes

Method (preview)

1. 1

   If you prefer serving this dish warm, you can simply stuff the tomatoes with the hot eggplant and bake them for 5 minutes at 400.

2. 2

   When the tomatoes are served at room temperature, they make a splendid antipasto; warm they are a great accompaniment to meat, poultry, or grilled fish.

3. 3

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

4. 4

   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.

5. 5

   Deglaze the pan with the vinegar, season with salt, and stir well.

6. 6

   Cook the eggplant for I more minute, or until the vinegar has evaporated; remove from the heat and cool to room temperature.

7. 7

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

8. 8

   Chardonnay Soave Classico California Sauvignon Blanc

9. 9

   Food Exchanges: 1 Vegetable; 11 Fat

10. 10

    NOTES: THE MAGAZINE OF LA CUCINA ITALIANA. April 1999