Stuffed Peppers and Eggplant
3 large yellow or red peppers, halved lengthwise
Remove ribs and seeds from peppers to make shells. Scoop out pulp from eggplants, leaving the shells intact, and finely chop pulp.
2 medium eggplant, halved lengthwise
7 tablespoons olive oil
4 tomatoes, peeled and chopped
3 tablespoons drained capers, finely chopped
4 cloves garlic, finely chopped
6 tablespoons finely chopped fresh parsley
6 ounces breadcrumbs, made from stale bread
freshly grated parmesan cheese
freshly grated nutmeg
freshly ground black pepper
fresh parsley for garnish
Heat 2 tablespoons oil in a frying pan over moderate heat and cook eggplant pulp, stirring, for 5-6 minutes or until soft. Remove from the heat and cool.
Place tomatoes, capers, garlic and parsley in a bowl and mix to combine. Add breadcrumbs and undrained eggplant pulp to bowl, add Parmesan cheese, nutmeg, salt and black pepper to taste and mix well.
Preheat the oven to 400°F. Scoop mixture into the pepper and eggplant shells. Place 2 tablespoons oil in an ovenproof dish, arrange stuffed shells in dish and drizzle with the remaining oil. Bake for 35 minutes or until shells are tender and filling hot. Garnish with the parsley.
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