Melanzane A barchetta

This dish is a typical example of Neapolitan cuisine and is part of the "stuffed" food tradition in Southern Italy. In this region, eggplant, tomatoes, olive oil, and cheese are used in many dishes. Melanzane a Barchetta is a dish from poor cuisine because it uses simple ingredients to make a tasty and filling meal.
Also, the sea culture is very important in Naples and nearby areas. The eggplants are cut and shaped like a boat, so the name of this dish may come from this idea.

 Ingredients

• 2 round eggplants

• 1/2 small glass of olive oil

• 2 cloves of garlic

• 10 cherry tomatoes

• 10 green cocktail olives

• 2 tablespoons of capers

• 2 fresh basil leaves

• A pinch of salt

• 1 ball of fresh mozzarella

Preparation Steps

1. Cut the round eggplants in half lengthwise. Carefully remove the inside without damaging the skin.

1. Brush the inside and outside of the eggplants with a little olive oil, sprinkle with salt, and bake at 200°C for about 20 minutes, with the inside facing up.

1. While the eggplants are in the oven, cut the removed inside into small cubes.

1. Heat a large pan with a few tablespoons of olive oil and cook the eggplant pieces on high heat.

1. When the eggplants soften, add sliced garlic, halved cherry tomatoes, sliced olives, chopped capers, and whole basil leaves in order.

1. Fill the baked eggplants with the mixture, add pieces of mozzarella on top, and bake again for another 20 minutes.

1. Take the eggplants out of the oven and let them cool slightly. Serve warm or at room temperature. Enjoy your meal!