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The Silver Spoon, Phaidon Press

Serves 4

• 4 tomatoes
• 2 tablespoons olive oil
• 1 eggplant, peeled and diced
• 1 garlic clove, chopped
• 1 scallion, finely chopped
• 1 tablespoon capers, drained, rinsed and chopped
• 1 fresh basil sprig, chopped
• 3 tablespoons white wine vinegar
• salt and pepper

Cut off the tops of the tomatoes and reserve.

Scoop out the tomato seeds and some of the flesh, sprinkle with salt and turn upside down on paper towels to drain for 1 hour.

Heat the oil in a pan, add the eggplant and garlic and cook over high heat, stirring frequently, until the eggplant is lightly browned all over.

Add the scallion, capers and basil and season with salt and pepper.

Pour in the vinegar and cook until it has evaporated.

Remove from the heat and let cool.

Fill the tomatoes with the eggplant mixture, replace the tops and serve.


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