"Sarde a Beccafico"

INGREDIENTS

4 aubergines:
1 kg fresh sardines
1 lemon
100 gr bread-crumbs
2 cloves of garlic
2 scallions
60 gr pickled capers
60 black olives
40 gr sultana
40 gr pine-seeds
4 spoons extra-virgin olive oil
some bay leaves
some parsley leaves
salt.

Clean scrupulously the sardines, removing the entrails, the head and the central fish-bone, open them in two halves from head to tail. Wash and dry them. Place them open on a level surface. Dip in two bowls with a little water the sultana and the capers. Peel the scallions and the garlic. Stone the olives. After 10 minutes strain capers and sultana. Mince all and add parsley, pine-seeds, and 4 sardines. Brown the bread-crumbs with 2 olive oil spoons. Put the amount of ¾ of it to the filling and with this mixture spread the inside part of the fish. Roll the sardines leaving outside the tails and fix it with a toothpick. Arrange in a pyrex dish the rolls with the tail upwards and alternate them with bay leaves. Salt and spread with the remaining breadcrumbs. Spray with the lemon juice and with the remaining oil. Bake for 15 minutes to 180C°. serve warmish.