Melanzane Ripiene: Sicilian Stuffed Eggplant with Anchovy and Capers

Cut off the stem end of each eggplant and set the caps aside. Use a small knife and a spoon to hollow out each one, leaving a shell about 1 cm thick. Reserve all the scooped flesh. Salt the inside of the shells generously and stand them cut-side down on a rack for 30 minutes to drain. Salt the reserved flesh and leave it in a colander to drain at the same time.

Pat the eggplant flesh dry and chop into rough 1 cm pieces. Heat 45 ml of olive oil in a wide skillet over medium-high heat. Add 2 minced garlic cloves and cook for 1 minute. Add the chopped eggplant flesh and cook, stirring occasionally, for 8-10 minutes until soft and lightly browned at the edges. Transfer to a bowl and cool to room temperature.

Finely chop the anchovy fillets, capers, and olives together on the board. If using stale bread, tear it into pieces and soak in water for 1 minute, then squeeze completely dry. Add the anchovy mixture, bread or dry breadcrumbs, Pecorino, pine nuts or raisins if using, and most of the parsley (reserve a few sprigs for garnish) to the cooled eggplant flesh. Mix until combined. The filling should hold together when pressed; if it seems wet, add more breadcrumbs. Taste before adding any salt — the anchovies, capers, and olives carry plenty.

Rinse the salt from the eggplant shells inside and out and pat dry. Pack the filling firmly into each shell. Do not overfill — leave the top slightly mounded but open so the edges can colour during cooking. Replace the caps loosely over each one.

Heat the remaining 45 ml olive oil in a wide, deep pan or Dutch oven over medium heat. Lightly bruise the remaining garlic clove and add it; fry for 30 seconds. Crush the tomatoes into the pan with your hands, discarding any tough core pieces. Season lightly with salt and simmer for 5 minutes to reduce slightly.

Nestle the stuffed eggplants upright in the tomato sauce. Spoon a little sauce over each one. Bring to a gentle simmer, then cover and cook over low heat for 35-40 minutes. The eggplants are done when a thin knife slides through the flesh with no resistance — undercooked eggplant is rubbery.

Remove the lid for the final 10 minutes to let the sauce reduce and concentrate and allow the exposed filling to colour slightly at the edges.

Serve warm or at room temperature. Scatter the reserved parsley over the top and finish with a drizzle of olive oil.