Some of the best Italian cooking asks nothing of you except good ingredients and a little patience. These stuffed aubergines are a case in point — hollowed out, filled with a savoury mixture of breadcrumbs, Parmigiano, capers, and anchovies, then cooked gently in a fragrant tomato and basil sauce, all in a single pan. No oven required. Ready in under an hour, and honest enough to serve any night of the week.
Serves: 2
Prep time: 20 minutes
Cook time: 40 minutes
Difficulty: Easy
Ingredients
1 medium aubergine
1 spring onion, finely chopped
2 tablespoons capers, rinsed
2–3 anchovy fillets
40g Parmigiano Reggiano, grated
40g fine breadcrumbs
200g passata
1 garlic clove
A generous handful of fresh basil
Extra virgin olive oil
Salt and black pepper
Method
Step 1 — Prepare the aubergine
Wash the aubergine and slice it in half lengthways. Using a spoon, scoop out the flesh, leaving a border of about 1cm all the way around to keep the shell intact. Roughly chop the scooped-out flesh and set aside.
Step 2 — Make the filling
Heat a drizzle of olive oil in a large, wide pan over a medium heat. Add the spring onion and cook gently for 3–4 minutes until softened. Add the anchovy fillets and capers and stir for another minute until the anchovies dissolve into the oil. Add the chopped aubergine flesh and cook for a further 5 minutes until softened. Remove from the heat and leave to cool slightly.
Step 3 — Combine
Transfer the cooked mixture to a bowl. Add most of the Parmigiano and most of the breadcrumbs, reserving a couple of tablespoons of each for the topping. Add a few torn basil leaves and a crack of black pepper. Mix well and taste for seasoning — the anchovies and capers are already salty, so add salt carefully.
Step 4 — Fill the aubergines
Spoon the filling generously into the hollowed-out aubergine shells, pressing it in lightly. Sprinkle the reserved breadcrumb and Parmigiano mixture over the top of each one.
Step 5 — Cook in the pan
Wipe out the pan and return it to a medium heat with a drizzle of olive oil. Add the garlic clove and let it infuse for 1 minute. Pour in the passata, add a few basil leaves, and season lightly with salt and pepper. Nestle the stuffed aubergines into the sauce, cut side up. Cover with a lid and cook over a low-medium heat for 35–40 minutes, until the aubergines are completely tender and the sauce has thickened around them.
Step 6 — Serve
Lift the aubergines carefully onto warmed plates and spoon the tomato sauce generously around them. Finish with fresh basil and a drizzle of your best extra virgin olive oil. Have good bread ready — the sauce demands it.
Tips and notes
Choose aubergines that are firm, glossy, and in season — summer aubergines are sweeter and have a softer skin that works perfectly here. Avoid any that feel spongy or have a dull skin.
If you prefer a vegetarian version, simply omit the anchovies. The capers alone will carry the savoury depth of the filling well.
Do not rush the cooking — a low, gentle heat is what allows the aubergine shells to become completely tender without falling apart.
Leftovers keep well in the fridge for up to two days and are arguably even better the next day, once the flavours have had time to settle.
Shop the recipe
A dish built on simplicity needs ingredients worth trusting. Our shop stocks premium Italian passata, Parmigiano Reggiano DOP, and a carefully curated selection of extra virgin olive oils — everything you need to do this recipe justice.
Buon Appetito!
