|Prep time: 25 to 35 minutes|
|Cooking time: 20 to 30 minutes|
|Servings or yield: For 4 to 6 people|
|Difficulty level: Easy|
|2 medium eggplants, clean, with skin|
|2 medium tomatoes|
|¼ cup firm goats cheese, mozzarella, Gouda or feta, use your favourite|
|1 tablespoon of capers|
|5 to 6 olives pitted black olives, minced|
|¼ cup of fresh parsley|
|3 fresh basil leaves|
|1 garlic clove|
|1 oregano branch|
|Extra virgin olive oil|
|Salt and pepper to taste|
Preheat oven at 350˚F.
Remove ends and cut both eggplants in 2 on the lenght and extract the flesh at 3 or 4 mm from the skin with the tip of a knife. Be careful not to Pearce it. Pull out the flesh and set aside.
Fill a big pan with salted water and bring to boil. Cook half eggplants in water on medium heat about 10 minutes. Drain and place in an oven pan.
Minced eggplant flesh, roughly cut tomatoes and mince garlic, fresh basil, oregano and parsley.Cut cheese in small cubes.
In a big saucepan, heat a drizzle of olive oil with the garlic, add tomatoes and eggplant flesh, salt and pepper to taste and cook over medium heat 1 to 2 minutes. Add parsley, basil and oregano and cook about 7 to 10 minutes on medium heat. Transfer in a bowl. Add capers and olives andcheese to the preparation and mix well.
Stuffed each half eggplant, place pan in oven and cook at 350˚F about 20 to 30 minutes.
When ready, sprinkle with Parmesan (optional), serve and enjoy.