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Cheesy Stuffed Eggplant


4 Firm Medium-Sized Eggplant, washed, trimmed
1 pound Plum Tomatoes, blanched, peeled, seeded, and chopped
6 ounces Provolone, finely diced
4 Salted Anchovies, rinsed and boned
1 Onion, finely sliced
2 tablespoons Salted Capers, rinsed
handful of Basil Leaves, shredded
2 cloves Garlic, minced
Olive Oil
Salt and Pepper, to taste


1. Make several deep parallel cuts lengthwise in each eggplant, being careful not to slice all the way through.

2. Open the eggplant like you would a book. Dust the eggplant pages with salt and stand the eggplants upright in a colander.

3. In the meantime, add 2 tablespoons olive oil to skillet. Saute the onion slices until soft.

4. Add tomatoes to onion slices. Season with salt and pepper. Simmer one half hour.

5. Add capers, basil leaves, garlic and anchovies to the tomato mixture. Cook a few additional minutes.

6. Preheat oven to 350 F.

7. Rinse the eggplant and pat the eggplant pages dry.

8. Distribute the diced Provolone cheese and the tomato sauce mixture evenly between the pages, and arrange the eggplants an ovenproof serving dish.

9. Sprinkle with abundant olive oil, and bake 1 hour.

10. Serve hot.

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