Italian Stuffed Eggplant Boats are filled with a hearty combination of lean ground beef, mozzarella and pecorino cheeses, vegetables, herbs, olives and capers then roasted with tomato sauce.
For The Filling: Extra Virgin Olive Oil Eggplant Yellow Onion Garlic
Using a grapefruit or other small spoon or paring knife, carefully remove the center pulp from each eggplant, leaving about ¼- ½” thick flesh in the shell. Try not to tear the sides or bottom.
Rough chop the eggplant pulp. Sauté the eggplant: In a large skillet, heat the olive oil over medium-low heat, then add the eggplant pulp, onion, garlic and (optional) red pepper flakes.
Cook until the eggplant and onion have softened a bit, about 8 to 10 minutes stirring occasionally. Then, pour in the caper juice and deglaze the pan, scraping up any brown bits off the bottom.
Fold in the bread and season with salt and pepper. Stir until all ingredients are well-combined, then set aside.