Cooks in: 35mins
Levels: Easy
Serves: 8
List of Ingredients
- 4 of red bell peppers
- 4 of yellow bell peppers
- 4 of eggplants
- 1 stale bread roll
- Garlic
- Parsley
- Saltpacked capers
- Extravirgin olive oil
- Salt
Method
1
Cut the eggplant into cubes and sauté them in a pan for about 8 minutes with 2 tablespoons of oil and garlic and parsley, chopped together. Remove the tops of the peppers, then remove the seeds and ribs. Place them standing up on a baking tray.
2
Cut the bread into cubes, then add it to the eggplant. Season with salt and then combine 2 tablespoons of rinsed, drained capers. Stuff the peppers with this mixture and bake at 400° for 25 minutes.