Stuffed Eggplant Caponata

Step 1

Preheat oven to 400°F. Line a rimmed baking sheet with foil. Cut eggplants in half lengthwise through the stems. Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a 1/2-inch border. Using a spoon, scoop out flesh, leaving 1/2-inch-thick shell; reserve flesh. Place eggplant shells, cut sides up, on prepared baking sheet. Drizzle with 2 Tbsp. olive oil and sprinkle with 1/2 tsp. kosher salt. Roast 25 minutes or until tender.

Step 2

Meanwhile, line another baking sheet with parchment paper and arrange prosciutto in a single layer. Bake 8 minutes or until browned and crisp. Cool slightly and, if you like, crumble into bite-size pieces.

Step 3

Prepare filling: Chop reserved eggplant flesh into bite-size pieces. In an extralarge skillet heat 1/4 cup olive oil over medium-high. Add eggplant; season with 1/2 tsp. kosher salt and 1/4 tsp. ground black pepper. Cook 4 to 5 minutes or until tender, stirring occasionally. Transfer eggplant to a bowl.

Step 4

In the same skillet heat 2 Tbsp. olive oil over medium. Add red onion; cook and stir 3 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, roasted bell pepper, raisins, capers, vinegar, crushed red pepper, and the cooked eggplant; stir to combine. Remove from heat. Stir in pine nuts, chopped parsley, and chopped mint. Season with 1/4 tsp. each kosher salt and black pepper.

Step 5

Spoon warm eggplant mixture into roasted eggplant shells. Top with burrata and, if you like, place under broiler 1 minute or until cheese is melted. Top with crispy prosciutto and, if you like, additional crushed red pepper. Serves