Mediterranean Stuffed Eggplant


2 medium oblong eggplants
1 medium scallion chopped
1/3 cup sliced “Taggiasca” olives
1 cup chopped cherry tomatoes  (or canned)
1 cup soft breadcrumbs  (a small roll)
1/2 garlic clove chopped
small bunch parsley chopped
1 tbsp. capers
1 small diced mozzarella cheese
olive oil
salt and pepper
1/4 cup grated parmigiano cheese
1/4 cup grated breadcrumbs
OPTIONAL: 1/4 cup toasted pine nuts
1. Slice each eggplant in half and remove most of pulp leaving a thin shell. Place them in an oiled baking pan.
2. Chop the pulp and saute’ it in 2 tbsp. olive oil with the scallion and garlic until barely tender. Season.
3. Mix in the rest of the ingredients except the parsley, parmigiano and breadcrumbs.
4. Stuff each eggplant half with the mixture.
4. Mix the chopped parsley and breadcrumbs and sprinkle over the eggplant.
5. Sprinkle each stuffed eggplant half with the grated parmigiano. Sprinkle with olive oil.
6. Bake in a preheated 375deg. F (180deg. C) oven for 40-45 minutes.