calc600 g (2 lbs) small round eggplants
salt and pepper
calc600 g (2 lbs) PRIMO Whole Plum Tomatoes
calc1 onion
calc1 tbsp UNICO Capers (heaped)
calc4 strips anchovy fillets
calc125 ml (4 oz) PRIMO Vegetable Oil
calc6 Basil Leaves
calc50 g (2 oz) Pecorino cheese, grated
calc info



Wash and dry the eggplants, then cut the tops off. Slit the flesh in wedge shapes from the top 2-1/2 cm / 1 in down the sides with a sharp knife. Sprinkle with salt and leave upside down on an inclined chopping board for 30 minutes to drain off bitter juices: rinse well.

Meanwhile deseed tomatoes and chop finely. Also finely chop the onion, capers and drained anchovy fillets.

Heat one-third of the oil in a shallow pan, add the onion and cook over a medium heat until golden. Add the drained anchovies and cook until softened. Stir in the tomatoes, capers and chopped basil leaves; season with pepper. Continue cooking until the sauce has thickened. Remove from the heat and add the Pecorino cheese.

Dry the eggplants on paper towels and put them in a pie pan. Fill with the prepared sauce; trickle over the remaining oil and put in a moderate oven (180°C, 350°F) for about 30 minutes.


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