Stuffed Peppers and Aubergine

2014-11-23
stuffed pepper and aubergine
  • Servings : 2-4
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:20 h

Warning: preg_match(): Compilation failed: invalid range in character class at offset 4 in /home/fritzz/public_html/cardamomdaysfood.com/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 1384

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/fritzz/public_html/cardamomdaysfood.com/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 700

Warning: Invalid argument supplied for foreach() in /home/fritzz/public_html/cardamomdaysfood.com/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 707

Warning: preg_match_all(): Compilation failed: invalid range in character class at offset 4 in /home/fritzz/public_html/cardamomdaysfood.com/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 700

Warning: Invalid argument supplied for foreach() in /home/fritzz/public_html/cardamomdaysfood.com/wp-content/plugins/lightbox-plus/classes/shd.class.php on line 707

The recipe

Stuffed Peppers and Aubergine is a great comfort food from Italy and can be served both hot and cold, preferable with fresh crusty bread. The anchovies provide a rich flavouring and the mix of breadcrumbs and parmesan gives the finished dish a crisp top.

Ingredients

  • 2 large yellow bell peppers
  • 2 medium aubergines
  • 7 tbsp olive oil
  • 400g tomatoes, skinned and finely chopped
  • 40g capers, finely chopped
  • 12 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 tbsp parsley, finely chopped
  • 80g fresh white breadcrumbs
  • 50g parmesan cheese, finely grated
  • ½ tsp grated nutmeg
  • salt
  • ground black pepper

Method

Step 1

Cut the bell peppers and aubergines in half lengthways. Remove the seeds and stalks from the peppers and carefully remove most of the flesh from the aubergine using a knife and spoon, taking care not to pierce the skin.

Step 2

Finely chop the removed aubergine flesh and fry in a pan containing 2 tbsp of olive oil for 5 minutes until soft, then leave to cool.

Step 3

Place the chopped tomatoes, capers, anchovies, garlic, parsley, breadcrumbs, parmesan, nutmeg and cooled aubergine pulp into a large bowl and mix well.

Step 4

Fill the bell peppers and aubergines with the mix and arrange them in an oven dish containing 2 tbsp of olive oil and put into a preheated oven at 200°C / gas mark 6. Pour 3 tbsp of olive oil over the stuffed vegetables and bake for 40 minutes. Serve hot or cold.

Recipe Type: Ingredients: ,
Related Recipes:
  • italian stuffed red pepper

    Italian Stuffed Red Peppers

  • celery chutney

    Celery Chutney

  • mexican chicken with orange

    Mexican Chicken with Orange

  • escalivada

    Escalivada

  • mulligatawny soup

    Roasted Vegetable Mulligatawny Soup