|6 mediums||Tomatoes; ripe but firm|
|Plus extra salt|
|¼ cup||Extra-virgin olive oil|
|1||Clove garlic; peeled|
|1 pounds||Eggplant; peeled, diced 1/2"|
|1||Scallion; thinly sliced|
|12||Leaves basil; torn|
|Freshly ground black pepper|
|3 tablespoons||Red wine vinegar|
Cut a lid from the top of each tomato; scoop out the flesh (reserve it for other use), sprinkle the inside with the salt, and turn upside down to purge excess water for 30 minutes.
Meanwhile, heat the olive oil in a wide pan; add the garlic and eggplant, and saute over medium heat until the eggplant is golden but not brown, about 10 minutes, stirring often to prevent the eggplant from sticking or burning; fold in the scallion, capers, basil, and pepper.
Deglaze the pan with the vinegar, season with salt, and stir well. Cook the eggplant for 1 more minute, or until the vinegar has evaporated; remove from the heat and cool to room temperature.
Stuff the tomatoes with the eggplant saute and arrange on a serving platter; serve at room temperature. Serves 6.
Recipe from The Magazine of La Cucina Italiana April 1999 ISSN 1090-4484 is published every two months by The Mediterranean Gourmet & Travel Company, 230 Fifth Avenue, NY NY
Recipe by: The Magazine of La Cucina Italiana Converted by MM_Buster v2.0l.
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