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Ingredients
2 eggplants
1 large yellow pepper
1 large red pepper
6 tblspns Colavita 100% Pure Olive Oil
4 tblspns Colavita Extra Virgin Olive Oil
5 large fresh tomatoes, chopped
2 garlic cloves, crushed
2 tblspns chopped fresh basil
2 tblspns chopped fresh parsley
½ cup grated Auricchio Reggiano parmesan cheese
2 tblspns pine nuts (lightly roasted)
1 cup white breadcrumbs
salt and pepper to taste
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Recipe Name: Stuffed peppers and eggplants
Serves: 4-6 people Time to prepare: 45 min Method:
Cut the eggplants and peppers in half lengthwise. Carefully scoop out the eggplant flesh and saute with 3 tblspns of Colavita 100% Pure Olive Oil until golden and soft. Remove the seeds and stalks from the peppers.
In a bowl, mix together the chopped tomatoes, garlic, basil and parsley. Add grated cheese, pine nuts and breadcrumbs and sauteed eggplant mixture. Season to taste with salt and pepper.
Lightly oil a large shallow ovenproof dish with remaining 3 tblspns Colavita 100% Pure Olive Oil. Fill the eggplant and pepper shells with the breadcrumb mixture, smoothing the surface of each one. Arrange them in oiled oven proof dish.
Sprinkle with the remaining grated cheese and drizzle Colavita Extra Virgin Olive Oil over the top. Bake in a preheated oven at 200 degrees celsius for 45 minutes or until golden brown. You can serve the peppers and eggplants hot or cold. Either way they are equally delicious. |
