When we were in Italy last year, we stumbled upon one of our favorite food experiences completely by accident. Tired after a long day of walking around Capri, we decided we just didn't have it for a dinner out. What to do? Then - we remembered having seen very tasty looking treats at a small local market just off the piazza. That was it! We decided to stop by, grab whatever looked good along with bottle of wine, and eat a simple picnic dinner on our hotel room balcony.
The stuffed eggplant was the gem of the evening and left us licking our fingertips and wishing for more. We've been making it ever since.
STUFFED EGGPLANT
1 long thin eggplant
2 whole tomatoes, chopped (canned is fine if fresh aren't in season)
handful of arugula
1 garlic clove, minced
1/4 lb. Italian bulk sausage
handful shitake mushrooms, thinly sliced (optional)
sprinkling of pine nuts
parmigiano-reggiano and/or fresh mozzarella
salt and pepper to taste
Pre-heat oven to 375 degrees.
Wash and dry the eggplant, cut lengthwise and hollow out the pulp with a spoon. Spread pulp and hollowed shells onto a cookie sheet, salt them, and let rest for 30 minutes.
In a medium frying pan, cook the sausage. Set aside.
Rinse the pulp and the shells, pat dry, and give the pulp a rough chop. Return the saute pan to the stove. Over medium heat, warm 2 tablespoons olive oil and add the garlic, cooking 1-2 minutes until fragrant but not brown. Add the eggplant pulp, shitakes (if using) and pinenuts and saute a few more minutes until everything is cooked through. Turn off the heat. Add arugula and toss until slightly wilted.
Lightly oil the eggplant shells and place in a small baking dish or on a cookie sheet. Distribute the filling evenly among the shells. Top with grated cheese and bake until exterior shell is roasted through and has a soft and wrinkly appearance (about 30-45 mins).
Excellent without the sausage. Wonderful at room temperature.
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