Posted on May 18, 2012 at 9:38 AM
Friday, May 18 at 2:49 PM
1 small to medium eggplant
1 shallot, minced
1 cup diced tomato
2 anchovy fillets, minced
2 tablespoons white wine
2 teaspoons freshly chopped rosemary
2 slices provolone cheese
1) Cut eggplant in half lengthwise. Score the flesh then scoop the flesh out with a spoon and chop.
2) Pour 2 tablespoons olive oil into a sauté pan set over medium-high heat, add in the shallots and sauté for 1 minute then, add in the eggplant, tomato and anchovy fillets. Sauté about four minutes, until eggplant is soft then deglaze the pan with wine and cook for 1-2 minutes more. Remove from heat and stir in rosemary season with sea salt. Scoop into the empty eggplant skins, lay a slice of cheese on top of each and bake 400F until cheese is melted and bubbly.