|Wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Ripe tomato||1 Medium|
|Pitted black olives||9|
|Hard cheese||1⁄2 Cup (8 tbs), grated|
|Parsley||3 Tablespoon, finely chopped|
|Breadcrumbs||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Broiled chicken green salad||1 Cup (16 tbs)|
1 Preheat the oven to 400°F.
2 Lightly oil the inside of a wide, shallow, ovenproof dish or small roasting pan.
3 In a large pot, bring three quarters full of salted water, acidulated with 1 1/2 tbsp wine or cider vinegar, to a boil.
4 Wash and dry the eggplants.
5 Slice off their ends, and cut lengthwise in half.
6 Scoop out most of the flesh, leaving behind an even layer next to the skin about 1/4 in thick.
7 Blanch these in the boiling water for 1 minute.
8 Remove with a slotted ladle and allow to drain upside down on a clean cloth.
9 Chop the flesh together with the garlic.
10 In a large, nonstick skillet heat 1/4 cup olive oil.
11 Fry the chopped mixture, stirring, for 2-3 minutes.
12 Stir in 1/4 cup breadcrumbs and season with salt and pepper.
13 Continue cooking over low heat for another one minute, then remove from the heat.
14 Blanch and peel the tomatoes carefully.
15 Seed, and chop the them.
16 Finely chop the olives.
17 Stir the tomato, olives, grated hard cheese, capers, and parsley into the fried mixture, adding 1 1/2 tbsp more oil.
18 Add a little more salt if needed and plenty of freshly ground black pepper.
19 Fill the eggplant skins with the mixture.
20 Sprinkle with more breadcrumbs, and place carefully in the prepared pan in a single layer.
21 Bake in the oven for about 15 minutes.
22 Brown under a hot broiler for the last 3 minutes.
23 Serve hot.