The arrival of the summer season brings with it the intense aroma of eggplants, a versatile vegetable that lends itself to many preparations and which, in Basilicata, finds one of its most authentic expressions in baked eggplants. This side dish, characterized by a soft and flavorful consistency, combines the sweetness of the eggplant with the saltiness of the anchovies and the strong taste of black olives, creating a dish that manages to win over even the most discerning palates. The recipe has its roots in the culinary tradition of Lucania, where eggplants are often used to enhance local products, paying tribute to a simple yet rich in flavors cuisine. The art of baking allows to enhance the organoleptic characteristics of these ingredients, giving them a pleasant crunch on the surface that contrasts beautifully with the internal softness. Variations of this preparation may differ depending on the region: in some families, capers are added for a touch of acidity, while in others, a mix of fresh tomatoes is preferred to further enrich the dish. Baked eggplants are ideal for a summer family lunch, perhaps accompanied by good homemade bread, or as an appetizer for a dinner among friends, where each bite becomes a moment of sharing and pleasure. This recipe not only delights the palate but also represents a way to bring to the table the tradition and culture of a territory rich in history and flavors.

Wash the eggplants, cut them in half and make incisions in the inner flesh, salt them and let them drain for an hour. Pit the olives and chop the parsley. Wash, debone, and cut the anchovies into pieces. Remove the crust from the bread, crumble it, and place it in a bowl with the anchovies and a pinch of oregano, mixing everything well. Wash and dry the eggplants, place them in a baking dish with the open side facing up and fill the cavity with the mixture. Cover with tomato fillets, generously drizzle with olive oil and place in a preheated oven (200°), allowing to cook for about an hour.