Italian style baked eggplant with a smoked Provolone cheese. Similar to an eggplant Parmesan, a perfect meal with all those great flavours. Equally good for vegetarians, just leave out the prosciutto. Use good tomatoes, the Italian cherry tomatoes are perfect for this as they are sweeter with more flavour.
Preheat the oven to 400°F – 200°C.
Cut eggplants in half lengthwise.
Coat the outside with olive oil by massaging with your hands. Drizzle more olive oil on the inside then season with salt. (smother the oil quick or it will be sponged)
Place in a baking dish in the oven, (use parchment paper) cut side up and bake 25-30 minutes or until tender.
In a dry sheet pan add the pinenuts and place in oven to roast for 10 minutes. Set aside.
In a pan over medium heat, add 3 tbsp olive oil, minced garlic, chili, oregano, and capers. Sweat for two minutes then add the cherry tomatoes and salt. Lower to a simmer, cover and cook until thick approx 30 minutes.
Once the sauce has reduced, and the breadcrumbs, toasted pinenuts, and parsley mix well. Taste for seasoning. Turn off heat.
Remove the eggplants from the oven, score the flesh in criss cross fashion, fill each half with the tomato mixture. Place a thin slice of prosciutto and scatter some grated smoked provolone cheese.
Return to the oven for a further 15 minutes or until the cheese melts.
Garnish with chopped parsley.
By Joel Mielle
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