Ingredients

• 10 small eggplants (Italian or baby eggplants)
• 5 garlic cloves, finely minced (plus 1 whole clove for the sauce)
• Fresh mint leaves, as needed
• Salt, to taste
• Black pepper, to taste
• 10 oz caciocavallo cheese, cut into small cubes
• 4 cups tomato purée (1 liter)
• Extra-virgin olive oil, as needed (about 4–6 Tbsp for sautéing)

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Instructions

1. Prepare the ingredients

Wash the eggplants and remove the stems. Mince the garlic (removing the inner germ for milder flavor). Cut the caciocavallo into small cubes. Separate the mint leaves and mix a bit of salt and black pepper together for seasoning.

2. Create the pockets and stuff the eggplants

Slice each eggplant lengthwise three times, creating deep slits without cutting all the way through.
Inside each slit, tuck:

• A bit of minced garlic
• A few cubes of caciocavallo
• One mint leaf
• A pinch of salt and pepper

Repeat with all the eggplants.

3. Start the tomato sauce

In a pot, heat a swirl of olive oil with 1 whole garlic clove. When fragrant, remove the garlic and add the tomato purée. Simmer for 10 minutes.

4. Pan-sear the stuffed eggplants

In a large skillet, heat 4 tablespoons olive oil. Carefully sear the stuffed eggplants on all sides until lightly golden. Turn gently so the filling doesn’t fall out.

5. Simmer in the sauce

Transfer the seared eggplants into the tomato sauce. Adjust salt and pepper, cover, and cook for another 10 minutes until tender and flavorful.

6. Serve

Serve warm, at room temperature, or even chilled.
No matter the temperature—the flavor is always extraordinary.