Aubergine Stuffed With Anchovies, Capers And Olives Recipe


  • 3 x aubergines (1 lb ea) divided
  •     Salt to taste
  • 1/4 c. extra virgin olive oil plus
  • 1 Tbsp. extra virgin olive oil
  • 2 lrg garlic cloves finely minced
  • 4 x tomatoes peeled, seeded,
  •     and minced
  • 1 c. minced Gaeta or possibly Kalamata olives
  • 12 x anchovy filets
  • 1/4 c. capers rinsed, liquid removed
  • 1 tsp crumbled dry oregano
  •     Freshly-grnd black pepper to taste
  • 1/3 c. bread crumbs
  •     (from Italian or possibly French bread)


Trim The Stems From 2 Of The Aubergines, Then Cut The Aubergines In Half Lengthwise. With A Small Knife And A Spoon, Scoop Out The Aubergine Pulp, Leaving A Shell About 1/2-inch…

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