Peppers stuffed with eggplant

Peppers stuffed with eggplant


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

  • salt.


  1. 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 .

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

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

  4. 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.

  5. 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.

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.