Peppers stuffed with eggplant

Peppers stuffed with eggplant

Ingredients for 6/8 people:

4 peppers

7 small eggplant

bread 300 gr

black olives from Gaeta 100 gr

salted capers 50 g

chopped parsley

bread crumbs

olive oil



Wash the eggplant, cut them the core and cut into cubes, then place in a bowl with water and salt and let it soak for about 1 hour so that they lose the bitter fluid vegetation .

After this time, drain, squeezing slightly and fry in olive oil then put them to dry on a paper towel.

Wash the peppers, dry them and cut them in half lengthwise; remove the seeds and filaments and keep aside.

Soften the bread in a little water, then squeeze and pour, breaking into pieces, in a bowl; add the fried eggplant before, pitted olives, the capers and chopped parsley. Adjust with salt and drizzle with a little olive oil, then mix well until mixture is smooth.

Fill the peppers with the mixture, sprinkle with breadcrumbs and drizzle with a little olive oil and finally, put in the oven at 180 ° C for 30 minutes, making sure to check the cooking.

Serve warm or cold.

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