3. Stuffed Aubergines a la madonità (photo 5) 4 medium aubergines, 100 g pecorino cheese, 50 g anchovies in oil, 1 onion, 100 g green olives (stoned), 50 g capers, 3 ripe tomatoes, 4 celery sticks, olive oil, salt, pepper Wash the aubergines accurately; cut off the top (see fig. 1) and scrape out the pulp. Do not pierce the aubergine. Place the pulp in a colander and sprinkle with salt and leave to stand to degourge the bitter juices; chop the onion, celery, capers, anchovies and olives and sauté in oil with the aubergine pulp. When half done, add the skinned tomatoes and finish cooking. Add salt and pepper to taste. Cut the pecorino cheese in cubes and add it to the mixture. Stuff the aubergines with it and place them upright in a casserole adding olive oil, the remaining tomatoes and a little water. Cook over a low heat and serve.