Ingredients

• 400 g cherry tomatoes
• 70 g breadcrumbs
• 50 g desalted capers
• 3 pcs long eggplant
• 3 pcs eggs
• 1 pcs fresh chilli
• garlic
• fresh oregano
• chopped parsley
• tomato sauce
• grated pecorino pecorino cheese
• salt
• extra virgin olive oil

For the recipe of stuffed aubergines, wash the aubergines, cut them in half lengthwise; scoop out the pulp and set it aside. Fry the eggplants emptied in a pan with a couple of glasses of hot oil for 3-4 minutes, turning them halfway through cooking; drain them on kitchen paper. Wash the tomatoes and cut them in half. Chop the eggplant pulp kept aside; brown in a pan with 4-5 tablespoons of oil for 3-4 minutes; add the fresh chopped chopped peppers, the capers, 1 tablespoon of fresh oregano leaves, 16 half cherry tomatoes, minced garlic to taste and cook again for 3-4 minutes. Finally, out of the fire, mix the eggs, 2 tablespoons of tomato sauce, 3 tablespoons of grated pecorino cheese, 1 tablespoon of chopped parsley and breadcrumbs; set of salt. Spread the mixture into the eggplant "shells", place them on a baking sheet lined with baking paper, complete with the remaining tomatoes, a sprinkling of breadcrumbs and a drizzle of oil. Cook the stuffed aubergines in a static oven at 200 ° C for about 25 minutes.

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