Eggplant Stuffed with Green Manzanilla Olives, Pesto and Pine Nuts
½ cup (125 ml) Manzanilla olives, sliced into rings
2 small eggplants, halved lengthwise
½ cup (60 ml) olive oil
2 garlic cloves, chopped
1 small onion, chopped
¼ cup (60 ml) sun-dried tomato pesto
1 egg, beaten
½ cup (125 ml) breadcrumbs
1½ cup (375 ml) tomato purée
¼ cup (60 ml) Manzanilla olives, sliced into rings
1 tbsp (15 ml) toasted pine nuts
1 tbsp (15 ml) whole Cayenne peppers (optional), sliced into rings
1 tbsp (15 ml) fresh parsley, chopped
Preheat oven to 350°C/180°F.
On a work surface, hollow out the eggplant halves, leaving ¾ inch flesh along interior walls. Chop eggplant flesh and set aside.
In a skillet over medium heat, sauté chopped eggplant, garlic, and onion in olive oil, stirring for 4 to 5 minutes.
In a bowl, mix cooked eggplant mixture with pesto, egg, breadcrumbs, and olives. Stuff eggplants with mixture.
Pour tomato purée into an ovenproof baking dish and add stuffed eggplant. Bake on middle rack for 40 minutes. Serve topped with olive rings, pine nuts, cayenne pepper rings, and fresh parsley.