Italian stuffed aubergine with capers and olives

    1 hour 15 min

    Small aubergines are stuffed with Parmesan cheese, parsley, olives and capers, then baked in tomato sauce in this Italian dish from the Puglia region.

    1 person made this

    Serves: 4 

    • 9 small aubergines, halved lengthwise
    • 2 eggs
    • 80g grated Parmesan cheese
    • 2 tablespoons capers
    • 2 tablespoons pitted and sliced black olives
    • 900g tomato passata or sieved tomatoes, divided
    • 1 bunch fresh parsley, chopped
    • salt and ground black pepper to taste

    Prep:25min  ›  Cook:45min  ›  Extra time:5min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4.
    2. Arrange aubergine halves cut-side up in a baking tray. Cover with foil.
    3. Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 200 C / Gas 6.
    4. Scoop pulp out of the aubergines using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers and olives. Add 2 tablespoons tomato passata, parsley, salt and pepper. Stuff aubergine skins with mixture.
    5. Spread half of the remaining tomato passata in the bottom of a baking dish. Arrange stuffed aubergines on top. Spoon remaining tomato passata over each aubergine.
    6. Bake in the preheated oven until topping is golden brown and bubbly, 25 to 30 minutes.

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    Reviews in English (1)


    I cut the eggplants in half horizontally which made them easy to put inside individual cocottes. They took a bit longer to cook. This is a nice treat for lunch. Thank you for the recipe.  -  17 Jan 2017  (Review from Allrecipes US | Canada)

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