Ingredients for 4 servings:
4 big aubergines
6 pitted black olives
1 hand capers
Some basil and mint leaves
Grated Roman cheese
Olive oil
Salt and pepper

Preparation:
Cut aubergines in halves along and dip in salted water for a while.

Remove aubergines from water and dry well. Using a sharp knife cut pulp making small squares that should not detach from the vegetable.

In a medium bowl combine thin minced olives, capers, roman cheese, minced basil and mint leaves, salt and pepper.

Take aubergines, try to keep open the pulp and spread with mixture, season with oil and grill or bake in oven.

Serve warm or cold.