Stuffed peppers (2)
Instructions
Wash the aubergines; cut into cubes and FRY in plenty of oil.
Fiammeggiate the peppers until the skin is burned, Peel, being careful not to break them and gently give core material.
In a pan just oiled fry bread, pitted olives, capers, desalted anchovies cut into pieces and deprived of tap, the chopped garlic: switch and add chopped parsley and pepper.
Add this sauce to the fried eggplant you had previously, and stuffed with this mixture peppers from the end, where you removed the core.
Then, put them one by one and in a single layer in a greased baking dish, the remaining oil if letters of little salt.
Passed to the hot oven for 40 minutes at medium heat.
Ingredients and dosing for 8 persons
- 12 large peppers
- 1000 g of eggplant
- 100 g of olives of gaeta
- 50 g of capers
- 250 g of stale bread into cubes and fried
- 6 salted anchovies
- 4 cloves of garlic
- Parsley
- 250 g of olive oil
- Pepper
- Salt