Eggplant tomatoes olives and capers

Ingredients for 4 people:

500 g pachino tomatoes
150 g Gaeta olives pitted
100 g desalted capers
4 long aubergines
1 basil tuft
1 clove of garlic
extra virgin olive oil
peanut oil for frying q.b.

Cut the aubergines lengthwise; extract the pulp and reduce it into chunks.

Fry the empty shells of the aubergines, bringing the oil to 180 ° C.

Do the same operation with the diced pulp, acting with a ladle so as not to make them stick.
As soon as they start to turn golden, stop frying and drain the excess oil from both the shells and the aubergines into small pieces.

In another pan, brown the garlic in a little EVO oil.
Add the capers, the tomatoes cut into four, the olives, the fried eggplant pieces.
Season with salt and cook for about 10 minutes.

Remove the garlic.

With the sauce obtained fill the eggplant shells.