Ingredients (serves 4)
4 teaspoons of grated pecorino cheese
1 clove of garlic, chopped
A bunch of basil
4 anchovy fillets
2 tins of chopped plum tomatoes
CAZZETTA Extra virgin olive oil
Salt and pepper
Cut your aubergines in half lengthways, place in a pan of salted boiling water for about 5 minutes and then take out.
When they are cool enough to handle, scoop most of the pulp and chop up. Heat a little olive oil in a pan and gently fry the garlic. Then add the anchovies, letting them melt, and then add the chopped aubergine pulp for a few minutes. Add the tomatoes, season, tear in a handful of basil leaves and leave to cook on a low heat until you get a thickish sauce.
While the sauce is cooking away, heat the oven to about 220, place the aubergine on a slightly oiled baking tray and, when the sauce is ready, spoon it into the aubergines. Top liberally with the pecorino cheese and place in the oven for about 20 minutes. Sprinkle with a little more torn basil and serve.