Stuffed Eggplant
Ingredients
- 8 small (4-inch long) or 4 medium size eggplants
- Salt
- 1/2 cup olive oil
- 8 vine-ripened tomatoes, seeded and finely chopped
- 2 cups homemade fresh white bread crumbs
- 12 ounces chopped peeled and deveined shrimp
- 2 garlic cloves, minced
- 1/2 cup pitted cracked green olives
- 8 anchovies, chopped
- 1/4 cup drained and rinsed capers, chopped
- Freshly ground black pepper
- 1/2 cup (packed) flat leaf parsley, chopped
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