Ingredients (4 servings)
50 g black olives
pecorino cheese, grated
Cut the eggplants into halves lenghtwise and keep them in water and salt for 30 minutes. Dry them and with a knife cut the flesh into many little squares taking care not to detache them completely.
Separately blend together 50 g of finely chopped stoned black olives, 1 handful of chopped capers, grated pecorino cheese, chopped leaves of mint and basil, salt and pepper.
Styff the cuts you made in the eggplants with the filling, pour oil over and finally broil them in the oven 180°C/350F for 40 minutes.