Stuffed Eggplant Caponata – Fustini's Oils & Vinegars

Ingredients

• 2 medium eggplants
• 1/2 cup + 4 tablespoons Fustini's Robust SELECT olive oil (divided)
• Kosher salt and black pepper to taste
• 2 oz thinly sliced prosciutto
• 1 cup chopped red onion
• 2 garlic cloves, minced
• 2 cups chopped Roma tomatoes
• 1 cup chopped red bell pepper
• 2 tablespoons raisins
• 2 tablespoons capers, drained
• 2 tablespoons Fustini's Vinoso vinegar
• 1/4 teaspoon crushed red pepper
• 3 tablespoons pine nuts, toasted
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 2 tablespoons coarsely chopped fresh mint
• 4 oz burrata cheese, cut or torn into pieces