STUFFED TOMATOES WITH AUBERGINE AND SULTANAS

A Greek-ish dish with an Italian inspired filling

Hi and welcome back to COME FOR SUPPER.

I am writing to you from Greece where I have been for just over a week. I have been spending most days on the beach reading, swimming and daydreaming which after an incredibly hectic few months (that included some big work projects and moving flat) has been heaven. The Greek island I am staying on is small enough that you can cycle all the way around it. The route is about 26km and takes about two hours. It is the best way to soak up the view and is always punctuated with a very good lunch. I have been fuelling on Greek salads, prawn saganaki and LOTS of stuffed tomatoes! Perhaps it is the sunshine but tomatoes (and cucumber) ALWAYS taste better in Greece.

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Stuffed tomatoes are a staple dish in many Greek homes and are usually stuffed with a mixture of rice and potatoes and meat or vegetables. My Yugoslavian Grandmother (or Oma as we called her) used to make hers with meat, rice and lots of herbs. In France recipes will often call for added breadcrumbs and cheese. Or if you’re in the South along the coast, you may find them stuffed with other summer vegetables such as courgette and aubergine. In Italy or Sicily you might find them stuffed with spices like cinnamon too.

Stuffed tomatoes are a dish that can be found all over the world from Turkey to Azerbaijan. They are one of my favourite things both to cook and to eat. I lean more towards the vegetarian recipes and make mine with a filling similar to an Italian caponata stuffing them with aubergine, olives, capers and sultanas (which plump up and become gloriously juicy as the tomatoes cook). It is a brilliant dish to cook when you have people over both for your vegetarian and carnivorous friends.

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THE RECIPE

STUFFED TOMATOES WITH AUBERGINE AND SULTANAS

Serves 4-6

• 10 medium-large tomatoes

• Olive oil