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Ingredients:


* 2 aubergines
* 7.1 oz. tomato paste
* 1 ripe tomato
* 2 anchovy fillets in Oil
* 2 Tbs. capers
* 8 Tbs. ELEA Extra Virgin Olive Oil
* sea salt
* pepper
* parsley


Directions:


1.
Wash aubergines without removing stalk and cut in half lengthwise.
2.
Make deep criss-crossed cuts on both halves.
3.
Salt and let stand for 1/2 an hour to release water.
4.
Dry aubergines and place in an ovenproof dish.
5.
Pour 1 tablespoon of ELEA Extra Virgin Olive Oil over each half.
6.
Preheat oven to 390ยบ F and cook for 25 minutes.
7.
To make sauce put remaining 4 tablespoons of ELEA Extra Virgin Olive Oil into a frying pan and add chopped capers and anchovy fillets.
8.
Then add washed and chopped tomato and the tomato paste.
9.
Salt and pepper and cook for 8 minutes.
10.
Remove aubergines from oven, put them into a dish and pour a few tablespoons of sauce onto them.
11.
Garnish with chopped parsley.


YIELDS: 4 servings.



Source: Faige

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