Instructions: Trim the stems from 2 of the aubergines, then cut the aubergines in half lengthwise. With a small knife and a spoon, scoop out the aubergine pulp, leaving a shell about 1/2-inch thick.

Coarsely chop the pulp and place half of it in a colander. Sprinkle generously with salt. Add the remaining pulp and salt it. Place a plate on top to weight the aubergine and set aside to drain.

Sprinkle the insides of the aubergine halves with salt and place them upside down on paper towels. Let drain for 30 minutes. Rinse the aubergine pulp and shells under cool water. Pat dry with paper towels, squeezing the pulp to extract the water.

Peel and chop the remaining aubergine and set aside.

Heat the 1/4 cup oil in a large skillet over medium-high heat until it ripples. Add all the aubergine pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, olives, anchovies, capers, oregano and salt and pepper to taste. Cook 5 minutes more.

Heat the oven to 400 degrees. Oil a baking pan just large enough to hold the aubergine shells.

Fill the shells with the aubergine mixture and place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle it over the shells. Bake until the shells are tender, 45 minutes. Let cool slightly. Serve warm or at room temperature.

This recipe yields 4 to 8 servings.

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