Peppers stuffed with eggplant
Ingredients for 6/8 people:
7 small eggplant
bread 300 gr
black olives from Gaeta 100 gr
salted capers 50 g
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.