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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Eggplants Stuffed with Caciocavallo Cheese
- (Melanzane Ripiene con Caciocavallo)
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Ingredients:
1 lb eggplants, medium sized
Extra virgin olive oil
1 clove garlic, chopped
1 lb tomatoes, peeled and diced
1 oz capers
3 anchovies, chopped
1/2 onion, chopped
1 tbs parsley, chopped
1 pinch of oregano
Basil leaves
2 oz Caciocavallo cheese, diced (or semi-soft cheese)
Salt and
pepper
Directions:
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- Cut the eggplants in half lengthwise, scoop out the
pulp and arrange the eggplants side by side in an oiled baking pan.
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- In a saucepan, heat 2 tbs of olive oil and brown the
garlic, then add tomatoes, the pulp of the eggplant, capers, anchovies,
onions and cook for 10 minutes over medium heat.
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- Next, mix in the Caciocavallo cheese, parsley and basil.
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- Adjust the seasoning with salt and pepper.
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- Blend all the ingredients
well and fill the eggplants with the mix.
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- Sprinkle with salt and oregano.
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- Bake for about one
hour at 325º F.
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