-
Preheat oven to 400 degrees Fahrenheit
-
Line a sheet pan with aluminum foil
-
Cut the eggplants in half
-
Score the meat of the eggplant in a crisscross pattern being careful not to cut through the skin
-
Roast the eggplant in the oven
-
Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
-
When eggplant has been 8-10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes (depending on the size of the eggplant)
-
Remove from oven and let them cool
-
When the eggplant cools, remove the filling with a spoon leaving a bit of pulp to ensure they are strong enough to be stuffed
-
Cut the filling in small pieces as well as the roasted tomatoes
-
In a large skillet or pot add 1 tablespoon of olive oil
-
Sautee the onions and red pepper until soft. Add the garlic and cook over medium-low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
-
Add the shrimp and cook for 1 minute on each side (do not overcook)
-
Add the capers and olives. Continue cooking for 1 more minute
-
Pour in the balsamic vinegar and cook until the vinegar has reduced by half
-
Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
-
Check for seasoning and remove from heat
-
Fill each eggplant with the shrimp and garnish with chopped parsley