Twice-Cooked Zucchini Stuffed Eggplant

Photo: Italy in the City

Ingredients

3 tablespoons olive oil

2 cloves of garlic, chopped

1 medium onion, diced finely

1 tablespoon of tomato paste

1 pinch of red pepper flakes

2 tablespoons fresh thyme

2 large eggplants

3 medium zucchini, chopped in ½ inch cubes

1 bunch large (about 1 cup) of fresh basil, leaves torn or roughly chopped, thinner stems reserved and finely minced

1/2 cup freshly grated parmigiano-reggiano cheese

Kosher salt and freshly ground black pepper to taste

Preparation

Preheat the oven to 400F. Cook the onion, finely minced basil stems and tomato paste in the olive oil over a medium-low flame for 5-8 minutes, or until soft.

Meanwhile, cut the eggplant in half lengthwise. Use a large spoon to scoop out the flesh in the center, leaving about a 1/4 inch still attached to the shell. Cut the flesh of the eggplant into 1/2 inch cubes. When the onion has become translucent add the eggplant, garlic, red pepper flakes, thyme and a pinch of salt into the hot pan. Turn up the heat to medium and stir.

When the eggplant has softened, add the zucchini and allow the entire mixture to cook for about 7-8 minutes.

Turn off the heat and season with salt and freshly ground black pepper. Gently stir in half of the parmigiano-reggiano and two thirds of the basil leaves. Stuff the mixture into the reserved eggplant shells and sprinkle the remaining cheese over the top.

Bake the stuffed eggplant on a parchment lined rimmed baking sheet and for about 45 minutes. When ready, the stuffing will be golden brown and the shells should be tender if pierced with a knife.

Allow the eggplant to rest for 5 minutes, then sprinkle with the remaining fresh basil before serving.