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Ingredients (2 persons):
2 round eggplants
2 plum tomatoes
a handful of olives
a handful of capers
mozzarella
quarter onion
basil oil, salt, pepper
2 round eggplants
2 plum tomatoes
a handful of olives
a handful of capers
mozzarella
quarter onion
basil oil, salt, pepper
Remove the cover with eggplant, cut the meat up in horizontal and vertical depth, cook the eggplant in the microwave for about 5 - 8 minutes at full power.
In a skillet brown the onion and chilli, add the flesh of the eggplant you have extracted digging with the help of a spoon. Add salt, diced tomatoes, chopped olives, capers and a few basil leaves. Cook for about ten minutes.
Once removed the mixture from the heat add the diced mozzarella and eggplant filling. Put the latter in an ovenproof dish and finish cooking in the oven at 160-180 degrees for about 15-20 minutes.
In a skillet brown the onion and chilli, add the flesh of the eggplant you have extracted digging with the help of a spoon. Add salt, diced tomatoes, chopped olives, capers and a few basil leaves. Cook for about ten minutes.
Once removed the mixture from the heat add the diced mozzarella and eggplant filling. Put the latter in an ovenproof dish and finish cooking in the oven at 160-180 degrees for about 15-20 minutes.
