Stuffed aubergines (eggplant)

Cut the aubergines in half lengthwise, empty out with a spoon, salt the insides and turn upside-down to drain. Toast the minced almonds. Sauté the aubgerine pulp with the garlic, basil, anchovy fillets and tomatoes cut into small pieces. Add the almonds, grated breadcrumbs and Parmesan cheese, the rinsed and minced capers and the cinnamon. When the mixture has cooled amalgamate with the two whole eggs. Fill the aubergine skins with the mixture and cook in tomato sauce for 20 to 25 minutes

Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)



Wine pairings
A tasty recipe, the sapidity of the capers and anchovies is softened by the suave tannins and pleasant freshness of Sedara and Bell'Assai.