50g black olives
4 plum tomatoes
10 basil leaves
8 sun dried tomatoes
1 ball of mozzarella
1 clove of garlic
pinch dried chilli
salt and pepper
Preheat oven to 200 centigrade/ Gas Mark 7.
Cut the aubergines lengthways and with a sharp knife cut a criss-cross pattern into the flesh taking care not to cut to deep and pierce right through the skin. Place on a baking tray, drizzle with a little olive oil, season and roast in the oven for 20 minutes until softened.Once softened remove from oven and leave to cool a little.
Once cooled slightly, gently scoop out the flesh from the aubergines with a spoon onto a clean chopping board, taking care to keep the skins in tact can keep to one side. With a sharp knife chop the aubergine flesh then scrape it into a bowl and leave to one side.
Cut 4 thin slices, which you will place on top of your barchetta once they are filled, from the mozzarella ball and then dice the rest into small cubes, chop the garlic, tomatoes, sun dried tomatoes and olives into small pieces then tear the basil. Mix all these ingredients into the bowl with the aubergine flesh, adding the capers and a good dollop of passata, mix together well then season with salt and pepper.
Place your aubergine skins on to a baking tray then fill each skin with the tomato and aubergine mixture till they are generously filled and plump, then place the reserved mozzarella slice on to the top of each one, drizzle with a little olive oil and sprinkle with salt, pepper, grated Parmesan and a pinch of dried chilli.
Bake in the oven for around 10 - 15 minutes until the mozzarella has melted. and the barchetta are warmed through.
Serve drizzled with a little more olive oil and salad.