One of the first Italian cookbooks I bought when I was just married was penned by Romeo Salta, a chef who owned a restaurant in Manhattan that was very famous at that time. Mr. Salta, an immigrant from Puglia, in Southern Italy, had learned to cook while working on luxurious Italian ocean liners before coming to the United States, where he was employed in hotels and restaurants all around the country. Eventually he opened the restaurant in New York City that bore his name. It had a profound influence on Italian cooking in this country, and although it was one of the first restaurants to offer Northern Italian–style food here, Mr. Salta never forgot his Southern Italian roots. This is one of the recipes that I learned from his book The Pleasures of Italian Cooking. I have adapted it somewhat.

Romeo’s Stuffed Eggplant is a flavorful and hearty dish that showcases the versatility and deliciousness of eggplants. This recipe combines tender roasted eggplant halves with a savory filling of onions, tomatoes, olives, anchovies, capers, and breadcrumbs. Topped with a generous sprinkle of Parmigiano-Reggiano cheese, the stuffed eggplants are baked to perfection, resulting in a satisfying and comforting meal. The combination of ingredients creates a symphony of flavors, with the sweetness of the eggplant complemented by the savory and briny elements of the filling. Romeo’s Stuffed Eggplant can be served as a main course or as a side dish, and it is equally enjoyable hot out of the oven or at room temperature. With its Mediterranean-inspired flavors and hearty ingredients, this dish is sure to become a favorite for eggplant lovers and those seeking a delicious and filling vegetarian option.

Serves 4

INGREDIENTS

• Salt
• 2 medium eggplants (about 1 pound each), trimmed and halved lengthwise
• 1 large onion, chopped
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 1 cup chopped fresh or drained canned Italian tomatoes
• ½ teaspoon dried oregano
• Freshly ground pepper
• ½ cup chopped pitted imported black olives
• 4 anchovy fillets, drained
• 3 tablespoons capers, rinsed and drained
• ¼ cup plain dry bread crumbs
• ¼ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Oil a baking dish large enough to hold the eggplant halves.
2. Add the eggplant to the boiling water and cook for 5 minutes, or until softened. Drain and let cool.
3. Preheat the oven to 375°F.
4. Scoop out the eggplant flesh, leaving a ½-inch-thick shell. Place the eggplant shells side by side in the baking dish. Chop the flesh into ½-inch pieces.
5. In a large skillet, cook the onion in ¼ cup of the oil over medium heat until softened, about 8 minutes.
6. Add the eggplant pieces, tomatoes, oregano, and salt and pepper to taste and cook for 10 minutes, or until the eggplant is tender. Stir in the olives, anchovies, capers, and bread crumbs.
7. Scrape the eggplant mixture into the shells. Sprinkle with the cheese. Drizzle with the remaining 2 tablespoons oil. Cover the baking dish with foil and bake for 35 minutes.
8. Remove the foil and bake for 15 minutes more, or until the eggplant is tender and the top is browned.
9. Serve hot or at room temperature.