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Category:vegetables & pulses    |
| INGREDIENTS |
- 1 medium onion, finely chopped
- 1/2 aubergine, finely chopped
- 1 spoon finely chopped parsley
- 1 garlic clove, diced
- 1 spoon finely chopped fresh oregano
- 1 spoon oil
- 2 tspns caper, finely chopped
- 4 pieces of anchovy, finely chopped
- 4 medium tomatoes, peeled and chopped
- 1/4 cup hard tack
- 1/4 cup grated kefalotyri cheese
- 2 medium red peppers
- Salt
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| METHOD |
Heat the oil and roast the onion and the garlic. Add the aubergine, the herbs, the caper, the anchovies, salt and tomatoes. Stir well and boil for 3 minutes. Place the mixture in a bowl and let it cool. Add hard tack and the grated cheese. Cut the peppers along side in two pieces and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture. Bake them in medium heat for 40 minutes. |
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