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Serves: 4; Serving size: 2 eggplant halves
1 lb baby eggplants (about 4, at 4 oz each)
5 ripe Roma tomatoes
3 Tbsp extra-virgin olive oil, divided
1 tsp black Kalamata or Gaeta olives, pitted
1 tsp capers, rinsed and drained
2 cloves garlic, minced
2 Tbsp freshly chopped basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly grated Parmesan cheese
1. Cut tops off of eggplants. Cut eggplants in half lengthwise, making two boat shapes. With a corer or grapefruit spoon, carefully remove the flesh from the eggplant, leaving a very thin layer next to the skin. Cut the flesh into small cubes and set aside.
2. Fill a medium pot 3/4 full with water. Bring to a boil over high heat. Add tomatoes to boiling water, and allow to boil for a few minutes or until skin begins to split. Remove tomatoes from boiling water and drain. Place them in a bowl of cold water and ice to stop cooking. When cool enough to handle, peel tomatoes, and dice them.
3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Â Add eggplant cubes. Allow to cook for about 3 minutes per side or until it begins to soften and change color. Add tomatoes, olives, capers, garlic, basil, salt, and pepper. Stir. Reduce heat to medium low, cover, and simmer for 10-20 minutes, or until vegetables are tender.
4. Meanwhile, heat the oven to 400°F. Oil a baking dish (large enough to fit the 8 eggplant boats in a single layer) with remaining 1 Tbsp olive oil. Arrange eggplant boats in baking dish.
5. When vegetables have finished cooking, stir in Parmesan. Stuff the eggplant boats up to the tops with the vegetable mixture. Bake, uncovered, for 45 minutes, or until eggplant is tender and mixture is golden.
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 295 mg
Total Carbohydrate: 13 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 2 g