Stuffed Eggplant Caponata

Directions

1. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Cut eggplants in half lengthwise through the stems. Using a sharp paring knife, cut around the edge of the flesh in each eggplant half, leaving a 1/2 inch border. Using a spoon, scoop out the flesh, leaving a 1/2" thick sell, reserve flesh. Place eggplant shells cut side up, on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Roast 25 minutes until tender.
2. Meanwhile, line another baking sheet with parchment paper and arrange prosciutto in a single layer, bake for 8 minutes. or until browned and crisp. Cool slightly and crumble into bite-size pieces.
3. To prepare the filling, chop the reserved eggplant flesh into bite-size pieces. In an extra-large skillet heat 1/4 cup olive oil over medium-high heat. Add eggplant, season with salt and pepper to taste. Cook 4-5 minutes or until tender, stirring occasionally. Transfer to a bowl.
4. In the same skillet, heat 2 tablespoons of olive oil over medium. Add red onion, cook and stir for 3 minutes. Add garlic, cook and stir for 1 minute. Stir in tomatoes, bell peppers, raisins, capes, vinegar, crushed pepper flakes and the cooked eggplant, stir to combine. Remove from heat. Stir in pine nuts, chopped herbs. Season with salt and pepper to taste.
5. Spoon warm eggplant mixture into roasted eggplant shells. Top with burrata and place under the broiler for 1 minute until cheese is melted. Top with crispy prosciutto and additional crushed red pepper (optional)