Fast Ed cooks up a spicy stuffed eggplant caponata that leaves Larry’s eyes watering | 7NEWS

Ingredients

• 2 medium eggplants
• 2 tbsp olive oil, plus 1/3 cup extra
• Sea-salt flakes and freshly ground black pepper, to season
• 60g thinly sliced prosciutto
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 4 roma tomatoes, chopped
• 2/3 cup chopped roasted red capsicum
• 2 tbsp raisins or dried currants
• 2 tbsp capers, drained
• 2 tbsp red wine vinegar
• 1/4 tsp chilli flakes
• 3 tbsp pine nuts, toasted
• 2 tbsp coarsely chopped flat-leaf parsley leaves, plus extra sprigs, to serve
• 2 tbsp coarsely chopped mint
• 100g burrata cheese, torn into pieces