Vegetable Shells

This dish can be prepared using other vegetables: in place of the eggplant you can use tomatoes, courgettes, onion, peppers etc.

4 round eggplants

3 spoonfuls of Taggiasca olives

1 leek (or onion)

A handful of capers

2 slices of bread, diced into cubes

A few baby tomatoes

Basil leaves and parsley

Oil, salt and pepper

1. Cut the eggplants in half and remove the central part: dice the heart of the eggplant into cubes and cook for a few minutes in a pan together with the leek cut into rounds, bread and diced baby tomatoes.
2. The “shells”,the exterior part of the vegetable without the central pulp, can be cooked in the oven with oil, salt and very little water until they are nice and soft.
3.  When ready, fill the shells with the cooked vegetables adding the olives, capers and herbs.
4. Finish cooking in the oven for a tastier result for 10-15 minutes at 170 degrees.