6 sweet yellow peppers
Preheat the oven to 375° F.
extra-virgin olive oil
3 to 4 tablespoons tomato concentrate
3/4 cup pitted black olives
1 tablespoon capers preserved in salt.
Roast the peppers, remove the skins and rinse them in water . Remove the stems, seeds and filaments but do not pierce the sides of the peppers, which should be intact. Dry the peppers with paper towels.
Wash and dry the eggplants, remove the stems and cut them into small cubes. Do not remove the skins. Heat some oil in a frying pan and fry the eggplant cubes, a few at a time. Dilute the tomato concentrate in several tablespoons of water, add to the pan and season with a pinch of salt. Cook for a few minutes, then combine the sauce with the eggplant cubes. Stir in the olives and capers.
Fill the peppers with the eggplant mixture and place them in a deep baking dish, taking care that the stuffing does not fall out. Arrange them upright, standing on their bases. Pour over 1/4 cup oil and put the peppers in the oven.
Bake at 375° F. for about 30 minutes. Remove the dish from the oven and allow it to cool. The peppers should be served cold
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