Eggplant recipe, Eggplant recipies, Stuffed Peppers & Eggplant

	Sign In Sign-Up

Eggplant recipe, Eggplant recipies, Stuffed Peppers & Eggplant

Stuffed Peppers & Eggplant

Ingredients

3 large yellow or red peppers, halved lengthwise
2 medium eggplant, halved lengthwise
7 tbsp olive oil
4 tomatoes, peeled and chopped
12 canned anchovy fillets, drained and chopped
3 tbsp drained capers, finely chopped
4 cloves garlic, finely chopped
6 tbsp finely chopped fresh parsley
6 oz breadcrumbs, made from stale bread
freshly grated parmesan cheese
freshly grated nutmeg
salt
freshly ground black pepper
fresh parsley for garnish
1. Remove ribs and seeds from peppers to make shells. Scoop out pulp from eggplants, leaving the shells intact, and finely chop pulp.
2. Heat 2 tbsp 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.
3. Place tomatoes, anchovies, 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.
4. Preheat the oven to 400°F. Scoop mixture into the pepper and eggplant shells. Place 2 tbsp 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.

Join our RECIPE mailing list and have a new recipe to try every day of the week! Enter your email address below, then click the 'Join List' button:

Powered by ListBot