These are great as a lunch dish served with a salad and some ciabatta.
Ingredients
6 | Bell peppers, (different colours) (Main) |
2 Tbsp | Extra virgin olive oil |
1 | Eggplant, cubed |
2 cloves | Garlic, finely sliced |
100 g | Breadcrumbs |
50 g | Pine nuts |
50 g | Olives, chopped |
20 g | Capers, chopped |
125 g | Mozzarella cheese, cubed |
50 g | Grated parmesan cheese |
½ cup | Chopped Italian parsley |
1 handful | Basil, torn |
Directions
- Preheat the oven to 180C
- Cut off the tops off the peppers, remove the seeds and white pith and place on a baking tray lined with baking paper.
- Heat the olive oil in a fry pan, add the eggplant and cook cooked until golden, remove to a bowl and set aside.
- Add the garlic and cook until soft, transfer the garlic & olive oil into the bowl with the eggplant.
- Next add to the eggplant the breadcrumbs, chopped olives, pine nuts, chopped capers, mozzarella, parmesan grated, parsley and basil. Combine and season with salt and pepper.
- Divide filling between 6 peppers and roast for 25 – 30 mins.
See more of Simon's Italian recipes