Anne Hathaway's Stuffed Aubergines

Anne Hathaway's Stuffed Aubergines

3 large eggplants with stems (4 to 5 pounds), halved lengthways
2 tablespoons extra virgin olive oil
2 red onions, finely chopped
3 garlic cloves, finely chopped
2 cups chopped fresh plum tomatoes
1 tablespoon tomato paste
1 cup fresh basil leaves
Kosher salt and freshly ground black pepper
8 ounces (2 balls) fresh mozzarella, sliced thin

Preheat oven to 350°F.

Score eggplant flesh in a criss-cross pattern, trying not to pierce the
skin. In a large sauté pan, heat 1 tablespoon olive oil over medium
heat. Place eggplant halves in the pan, flesh down, and cook until
softened, about 4 minutes. Flip and cook for 2 more minutes. Remove from
heat and cool.

In a separate sauté pan, heat 1 tablespoon olive oil and cook onions
over low heat until soft, around 4 minutes. Add garlic, tomatoes, and
tomato paste and cook for 3 minutes.

Carefully scoop flesh from eggplants and reserve skins. Chop eggplant
flesh and add to the tomato mixture. Stir in basil and season with salt
and pepper. Stuff reserved skins with mixture. Top with mozzarella
slices and bake for 10 minutes or until cheese has melted.

(Serves 6)