Small eggplants are stuffed with Parmesan cheese, parsley, olives and capers, then baked in a tomato-based sauce in this Italian dish from the Puglia region.
I cut the eggplants in half horizontally which made them easy to put inside individual cocottes. They took a bit longer to cook. This is a nice treat for lunch. Thank you for the recipe. - 17 Jan 2017 (Review from Allrecipes USA and Canada)