Name: Melanzane all’Ischitana (Aubergine Ischia-Style)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 garlic cloves, chopped; 60 g salted capers, soaked and drained; 125 g cooked ham, finely diced; 1 kg ripe tomatoes, finely chopped; 3 tbsp chopped parsley; 50 ml olive oil; 1 small onion, finely sliced; 125 g Parma ham, finely diced; salt and pepper; 8 large basil leaves, shredded; 4 large or 8 small aubergines

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Aubergines and peppers have pride of place in the cuisine of the entire south of Italy. This curious but excellent and easy-to-make recipe comes from the island of Ischia. The filling can vary from family to family, but this one is the most popular.”

Ingredients

4 large or 8 small aubergines
3 garlic cloves, chopped
3 tbsp

Method

Make the tomato sauce first. Fry the onion gently in the olive oil until soft, then add the remaining ingredients. Season to taste with salt and pepper. Stir and heat through for a few minutes.

Top and tail the aubergines. Make three deep incisions with a pointed knife along each aubergine, without piercing the other side. Wash and pat them dry. Mix all the remaining ingredients togethe

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Melanzane all’Ischitana

Aubergine Ischia-Style

Ingredients

Method

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