Filled Red Peppered Eggplant

Filled Red Peppered Eggplant

Servings

4

Prep

30 min

Cook

40 min




Ingredients for red peppered eggplant stuffing

  • 2 hostess patriot
  • 3 tablespoons extra virgin olive oil
  • 2 onions
  • 3 red capers pepper
  • Half a bunch of parsley
  • 1 tablespoon chili pepper
  • 1. 5 cups of hot water

For Sauce

  • 1. 5 water-glass shredded tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1 sweet spoon chili pepper
  • 1. 5 cups of hot water

Preparation of stuffed eggplant with red pepper

  • Wash the eggplants and cut them in half lengthwise to stay on the stalks. Using a brush, cut the olive oil into two tablespoons of oatmeal and cook for 10 minutes in a preheated 180 degree oven. Remove the fried aubergines and dice them.
  • Sauté as much as you can in the extra virgin olive oil on the onions you eat. Add the red peppers, eggplants and pepper slices that you are born with. Sweeten it with salt and spices and get it from the heat. Divide the eggplants into the eggplants and put them in a bakery.
  • For the sauce mix grated tomatoes, extra virgin olive oil, tomato paste and salt in a large bowl and sprinkle over the eggplant. Cook the aubergines with sauce for 20 minutes in a preheated 180 degree oven. Serve hot.




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