Peppers stuffed with eggplant
Instructions
Peel the peppers, cut them in half lengthwise and ripuliteli from the seeds and white ribs.
Cut the aubergines into cubes and sprinkle them with salt making issue water dark and bitter.
After about half an hour wash eggplants and dry quickly.
FRY in 4 tablespoons hot oil with a clove of garlic and let them drain on a paper towel.
In a little oil fry the bread crumbs in a bowl and add the eggplant.
Add the olives pitted and cut into pieces, capers and tomatoes, peeled, seeded and crushed with a fork.
Stir the mixture very well flavored with oregano, pepper and salt.
Fill the peppers with this mixture and place in a greased baking with 1 tablespoon oil.
Put them in the oven at moderate heat for about 50 minutes.
Remove from oven and serve at room temperature.
These peppers can be frozen and thawed before cooking directly in the oven, calculating that this will necessarily be cooked a little longer.
Ingredients and dosing for 4 persons
- 4 peppers
- 2 eggplant
- 1 tablespoon of capers
- 100 g of pitted black olives
- 5 anchovies
- 2 ripe tomatoes
- 2 tablespoons of breadcrumbs
- 1 clove of garlic
- 2 pinches of oregano
- 5 tablespoons of olive oil
- Salt
- Pepper