Stuffed peppers in summer
Instructions
Wash the eggplant, dry, cut it into cubes, add salt and let lose its bitter water for half an hour.
Cut into cubes the Gruyère, collect them in a large bowl with the olives pitted and cut into slices, chopped parsley and basil, tomatoes peeled, sliced and deprived of seeds, potatoes, peeled and cut into cubes.
Add to the mixture the Eggplant cubes washed and dried, de-boned anchovies, washed and chopped and a spoonful of capers desalted and washed.
Stir, season with oregano, salt and pepper.
Wash the peppers, remove the stem and cut the top cover putting it aside.
With a sharp knife and a spoon remove all the seeds and fill with the mixture.
Sprinkled with a little olive oil and close the peppers with their caps, maybe you fasten them with a stick.
Place in an oven dish brushed with oil and cook in preheated oven at 180 degrees for one hour.
Serve warm or cold.
