Stuffed eggplants in tomato sauce have countless variations: everyone has their own, and my family is no exception. My mother’s, for example, are completely different from mine… but their sauce remains something simply extraordinary.
Since I was little, when eggplants didn’t exactly excite me — unlike today, when I’d eat them any way — there was one thing I couldn’t resist: that fragrant sauce they cooked in. I adored it, especially with a nice plate of penne rigate… simply spectacular!
Here I share my version: simple, flavorful and perfect to serve to win everyone over at the first bite.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 round eggplants
- 3.5 oz ground beef
- 1 slice scamorza (cheese) (thick)
- 2 leaves mint
- 4 leaves basil
- 1 1/2 cups tomato passata
- 3/4 cup water (plus 1 tbsp (≈200 ml))
- 1 clove garlic
- extra virgin olive oil
- salt
Preparation
To prepare the stuffed eggplants in tomato sauce, start by choosing two eggplants with intact, healthy skins. Wash them thoroughly, then remove the top with the stem. Using a spoon, hollow out a cavity in the center, being careful not to pierce the bottom.
Chop the scooped-out flesh into pieces and transfer it to a bowl. Add the ground beef, the scamorza cut into cubes, a pinch of salt and the chopped mint. Mix well and let it sit for a couple of minutes to meld the flavors. In the meantime, lightly salt the inside of the eggplants, then stuff them with the mixture.
In a deep pot, pour a generous drizzle of extra virgin olive oil and brown a clove of garlic previously peeled. When it turns golden, remove it and place the eggplants in the pot. Let them brown for a few minutes, then add the tomato passata and about 3/4 cup of water (plus 1 tbsp, ≈200 ml).
Bring to a boil over high heat, then lower the heat, cover with a lid and let cook for 20 minutes. Add the basil, adjust the salt and continue cooking for another 10-15 minutes with the lid slightly ajar so the sauce can reduce.
Note: the sauce will still be fairly liquid. If you prefer a thicker consistency, remove the eggplants and let the sauce cook for a few more minutes until it reaches the desired thickness.
Serve the eggplants hot… and enjoy your meal!
