Stuffed eggplants are a classic dish of Mediterranean cuisine. Simple and full of flavor, they’re perfect on the table either as an appetizer or a main course, especially in the summer months.
Ingredients for 2 people
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2 eggplants
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1 jar Colavita Peeled Tomatoes
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½ bottle Colavita Strained Tomatoes
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80 g stale bread
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100 g dried sausage
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125 g mozzarella
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Colavita Basilolio
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2 cloves garlic
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2 tablespoons Parmesan
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Colavita Extra Virgin Olive Oil
Cut the eggplants in half and scoop out the flesh. Chop the flesh into small pieces and sauté in a pan with garlic and olive oil.
Dice the bread, mozzarella, dried sausage, and about 3 peeled tomatoes. Combine everything in a bowl with the cooked eggplant pieces.
Add Parmesan and a drizzle of extra virgin olive oil, then stuff the eggplant halves with the mixture.
In a deep pan, sauté one garlic clove in olive oil until golden; remove the garlic and add the strained tomatoes with a drizzle of Basilolio, cooking for about 3 minutes.
Add just under a glass of water and continue cooking for another 5 minutes.
Place the stuffed eggplants into the pan, sprinkle with Parmesan, cover, and cook over medium heat for about 25 minutes, until tender.
