Name: Melanzane Ripiene (Eggplant with a Filling as Soft as Mashed Potatoes)
Yield: Serves 6
Cuisine: Italian
Ingredients: Salsa di Pomodoro Pugliese; 3 tablespoons minced flat-leaf parsley; ½ white onion, diced; 3 tablespoons extra-virgin olive oil; 1 garlic clove, minced; 2 or 3 tomatoes, chopped; 1½ teaspoons capers, preferably salt-cured, well rinsed and finely chopped; 1 cup (4 ounces) piquant freshly grated pecorino cheese, such as pecorino romano, plus extra for sprinkling; 1¼ cups fresh bread crumbs, preferably homemade; Salt; 3 large globe (about 3 pounds) eggplants, firm and glossy

Preparation info

Serves
6

Difficulty
Easy

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

His dish of Giuseppina Peppino De Lorenzi’s is a stunning example of rustic Italian cooking at its best. It begins with eggplant, that most humble of vegetables, which is filled with a mixture of the primary materials of everyday life in the southern region of Apulia: meaty ripe tomatoes, crumbs from wheels of full-flavored country bread, handfuls of freshly grated sheep’s milk cheese, and capers that grow in the fissures of rock and wall. One taste of the filling, which is