Italian Stuffed Eggplant

Ingredients

• 2 Eggplants
• Salt
• 1 onion
• 3 cloves garlic
• 4 tbsp oil
• 600 g tomatoes
• 1 bell pepper
• 1.5 tsp oregano
• 60 g black olives (pitted)
• 3 sprigs rosemary

Instructions

1. 1.

   Halve the eggplants and scoop out the flesh with a spoon, leaving a rim. Salt the insides heavily and let them sit in water for about 30 minutes; then chop the removed flesh. Peel and dice the onion, slice the garlic cloves.

2. 2.

   Briefly blanch the tomatoes, cool, peel, quarter, and seed them.

3. 3.

   Wash, trim, halve, deseed, remove white membranes from the bell pepper, and cut into small pieces.

4. 4.

   Heat oil in a pot, sauté onion and garlic, add the eggplant flesh and cook briefly; then add tomatoes and bell pepper, stir, and season with oregano, salt, and pepper. Roughly chop olives and fold them in.

5. 5.

   Rinse the eggplant halves, pat dry with paper towels, fill them with the vegetable mixture. Line a greased baking dish with remaining vegetables, season, and top with the stuffed halves. Preheat oven to 180°C (356°F) and bake for about 30 minutes until tender. Serve the Italian Stuffed Eggplant garnished with rosemary.