Melanzane Ripiene con Caciocavallo
Eggplants Stuffed with Caciocavallo Cheese

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 Tbsp parsley, chopped
1 pinch of oregano
basil leaves
2 oz. Caciocavallo cheese, 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 Tbsp of oil and brown the garlic, then add
tomatoes, the pulp of the eggplant, capers, anchovies, onions and cook
for 10 minutes 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 325 F.

That's it!



Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.



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