Stuffed Eggplant Caponata Recipe

Ingredients For Stuffed Eggplant Caponata Recipe

• 2 Medium eggplants
• Olive oil
• Salt and ground black pepper
• 6 tablespoon Olive oil
• 2 ounce Thinly sliced prosciutto
• 1 cup Chopped red onion
• 2 Garlic cloves, minced
• 1.75 cup Chopped roma tomatoes
• 0.6699999999999999 cup Chopped roasted red bell pepper
• 2 tablespoon Raisins or dried currants
• 2 tablespoon Capers, drained
• 2 tablespoon Red wine vinegar
• 0.25 teaspoon Crushed red pepper
• 3 tablespoon Pine nuts, toasted
• 2 tablespoon Coarsely chopped fresh flat leaf parsley
• 2 tablespoon Coarsely chopped fresh mint
• 4 ounce Burrata cheese, cut or torn into pieces