Melanzane Ripiene con Caciocavallo

Eggplants Stuffed with Caciocavallo

1 lb. eggplants, medium sized
extra virgin olive oil
1 clove garlic, chopped
1 lb. tomatoes, peeled and diced
1 oz. capers
3 anchovies, chopped
1/2 onion, chopped
1 tbs. parsley, chopped
1 pinch of oregano
basil leaves
2 oz. Caciocavallo, diced (or semi-soft cheese)
salt
pepper

Cut the eggplants in half lengthwise, scoop out the pulp, and arrange the eggplants side by side in an oiled baking pan. In a saucepan, heat 2 tbs. of oil and brown the garlic, then add tomatoes, the pulp of the eggplant, capers, anchovies, onions and cook for 10 mins. over medium heat. Next, mix in the Caciocavallo, parsley and basil. Adjust the seasoning with salt and pepper. Blend all the ingredients well and fill the eggplants with the mix. Sprinkle with salt and oregano. Bake for about one hour at 325ºF.