List of Ingredients
- 2 lbs. 3 OZ. of round zucchini
- 1 1/2 LBS. of eggplant
- 1 3/4 LBS. of mini plum tomatoes
- 4 TBSP. of capers, rinsed and minced
- Marjoram
- Thyme
- wild fennel
- Fresh chili pepper
- Grated Grana Padano cheese
- Salt
Method
Make a fine mince of fresh thyme, fennel fronds, and marjoram. Make shallow cuts on the bottoms of the tomatoes, plunge them into boiling water for less than 1 minute, then drain, peel them, and cut them in half.
Set the tomatoes on a baking sheet, sprinkle with salt and the minced herbs, top with a drizzle of oil, and bake them in a ventilated oven at 250°F for 45 minutes. Remove from the oven and cut them into small cubes.
Pierce the eggplants with a fork or knife and bake them on a baking sheet lined with parchment paper in a 350°F ventilated oven for about 45 minutes. Remove from the oven, peel them and cut the pulp into small cubes.
Cut a small slice from the zucchini so they are flat on the bottom. Cut out the tops. Hollow them out and blanch them in boiling water for 1-2 minutes. Drain them, cool them in cold water, and dry them.
Mix together the cubes of tomato and eggplant, the minced capers, 1/2 cup of grated Grana Padano, minced marjoram, and minced fresh chili pepper and a drizzle of oil. Add salt to taste, if needed.
Stuff the zucchini with this filling, sprinkle them with grated Grana Padano, and bake them in a ventilated 350°F oven for 10-12 minutes. Remove from the oven and serve immediately.