Stuffed peppers (3)
Instructions
Wash the eggplants, cut into small cubes without peeling them, sprinkle with salt and after about half an hour strizzatele and FRY in plenty of oil.
Roasted Peppers, wine in which the skin is burned, Peel, being careful not to break them and liberateli of the stem and seeds.
In a pan then cook in olive oil, the bread was soaked in water, wrung out, chopped garlic, and pitted olives, capers desalted and the anchovies have been boned and cut into pieces.
Stir and let stand for a few minutes.
Add the fried eggplant, salt and pepper.
With this compound stuffed peppers, which closes with a slice of bread, put them in a pan with oil and breadcrumbs letters.
Cook in the oven already warm, over medium heat for about 40 minutes and serve better when cold the next day.
Ingredients and dosing for 4 persons
- 8 peppers
- Olives of gaeta
- Dry bread
- 1 clove of garlic
- Eggplant
- 30 g of capers
- 2 salted anchovies
- Olive oil
- Salt
- Pepper
- Abundant of seed oil
- Breadcrumbs