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Mozzarella and tomato aubergines baked in the oven

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4 servings
1 hour 20 min

Eggplant - 2 pcs., Tomatoes - 200 gr, Mozzarella - 100 gr, Olives - 50 gr, Garlic - 2 teeth, Capers - 2 tbsp., Olive oil - 2 tbsp., Basil - 1 tsp., Oregano dry - 0.5 tsp.

Prepare the ingredients.

Cut the eggplant in half.

Carefully remove the flesh, leaving the walls 1 cm thick.

Grease aubergines with olive oil.

Put the aubergine halves on a baking sheet and put in heated to 200 ° C for 20 minutes.

Filling.

Cut the eggplant flesh into small pieces.

Cut the olives into rings. Finely chop basil.

Put the eggplant pulp in a pan, add the garlic passed through the press. Fry in olive oil until golden.

Add tomatoes, capers, olives, basil and oregano.

Simmer for about 15 minutes.

Cut the mozzarella into circles.

Fill the eggplant halves with filling. Put mozzarella circles on top.

Put in the oven for another 7-10 minutes until the cheese melts.