Eggplant Boats

Method

1. Buy long thin eggplants. Cut off the top half, make small cuts, and sprinkle with fine salt. Place in a bowl for at least one hour to draw out bitterness.
2. Chop pitted olives and desalted capers.
3. Chop tomato and basil.
4. Soak stale bread in water, squeeze it dry, and chop it finely with a knife.
5. Mix all chopped ingredients: olives, capers, tomato, basil, bread. Add oregano, a pinch of salt, pepper, abundant extra virgin olive oil, and dehydrated garlic. Mix well.
6. Take the eggplants, gently press them, and make a slight indentation in the center to create space for the filling.
7. Fill the eggplants with the mixture, pressing it down.
8. Place the filled eggplants on a baking sheet. Sprinkle with breadcrumbs and drizzle with olive oil.
9. Bake in a static oven at 190°C (375°F) for 15-20 minutes, depending on the oven and eggplant size.
10. Serve; they are delicious even cold.