| 4 |
Italian eggplants (about
1 pound), preferably short and plump |
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| Filling |
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| 1 |
teaspoon (20) small
capers, rinsed and drained |
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| 8 |
anchovy fillets, rinsed,
drained and roughly chopped |
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| 1/4 |
packed cup (1 ounce)
fine-grated Pecorino cheese |
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Freshly ground black
pepper |
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| 3 |
small cloves garlic,
peeled and slivered |
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| 1/4 |
cup olive oil |
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Pinches of Mediterranean
oregano, crumbled just before using |
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| 2 |
teaspoons dry white
wine |
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| 1 |
teaspoon red wine vinegar
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1. Wash, drain and hull the eggplants. Halve the eggplants lengthwise
and make two or three deep slits in the eggplant flesh; do not pierce
the skin. Sprinkle with salt and place cut side down in a colander. Put
a heavy plate on top and let stand at least 30 minutes. Rinse thoroughly
and pat dry with paper toweling.
2. In a mixing bowl, combine the capers, anchovies, cheese, and pepper
and crush to make a paste, about 3 tablespoons. Divide mixture into 8
equal parts, and fill the slits in the eggplant halves with garlic slivers
and a portion of the paste. Reshape the eggplant.
3. In a large nonstick skillet, heat olive oil to hot but not smoking.
Add the eggplant, cut side down, and reduce the heat to moderate. Cover
and cook until the eggplant flesh turns golden brown, about 10 minutes.
Turn each eggplant and cook, uncovered, until tender, about 5 minutes.
Place eggplant, flesh side up, on a serving plate; sprinkle with oregano,
white wine and vinegar and let stand at least 20 minutes before serving.
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