Stuffed Eggplant

(5 votes)

1 eggplant, cut in half length ways
For the filling:
1/2 red pepper
1/2 yellow pepper
1/2 zucchini
1 tomato
2 spring onions or shallots
1 or 2 cloves of garlic
2 teaspoons pine nuts
1 teaspoon capers
sprinkle of herbs
salt and pepper to taste

Cover the two halves of eggplant with foil and bake in the oven for about 1/2 an hour at 400F.

Finely dice all the other vegetable ingredients and mix together in a bowl together with the pine nuts and capers.

Season and add herbs to taste.

Remove the eggplant from the oven and gently press down the inside. Add the vegetable mixture to the eggplant and re-cover loosely with the foil. Return to the oven for about another 20 minutes.

Serve on a bed of rice or with fresh salad leaves and French bread.

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