(Serves Two as a Main / Four as a Starter)
- 2 Large Aubergines
- 1 Garlic Clove, crushed
- 400g Chopped Tomatoes
- 40g Black Olives, pitted
- 2 tbsp. Capers
- 1 Buffalo Mozzarella (125g), sliced
- Extra Virgin Olive Oil
Halve the aubergines lengthways and scoop out the middle leaving a 1cm border. Dice the flesh into small cubes, set aside.
Place the aubergine boats onto a greaseproof baking tray, and brush with a little olive oil. Bake for 20mins.
Heat approximately 2 tbsp. of olive oil in a pan then add the garlic for 1min. Stir in the diced aubergine and fry for 10mins followed by the chopped tomatoes, black olives and capers. Bring to the boil and simmer for 15mins.
Divide the filling equally between the aubergine boats, place the mozzarella slices over the top and put in the oven for 10mins.
Serve with salad or a few pieces of freshly cut lightly toasted bread.
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