Stuffed peppers with eggplants

Ingredients:

Peppers

• 2 medium red bell peppers, halved lengthwise, stemmed and seeded
• 1 tbsp. l. olive oil
• Cooking spray

Eggplants

• 2 eggplants, 250g each, trimmed and cut into 1cm pieces.
• 1/4 cup vegetable oil
• 1/4 teaspoon salt

Filling

• 750 gr. tomato sauce with basil
• 20 medium black olives, pitted, chopped
• 20 medium green olives, pitted, chopped
• 2 tbsp. l. capers, rinse
• 0.5 tsp salt
• 0.5 tsp ground black pepper

Topping

• 2 tbsp. breadcrumbs
• 2 tbsp. l. grated parmesan
• 2 tbsp. l. olive oil

Preparation:

1. Preheat oven to 200°C with a rack in the middle. Spray a small baking dish or sheet pan with cooking spray.
2. Roasted red peppersPlace the peppers cut-side up on a baking sheet and drizzle with olive oil. Bake for 20 minutes, until the peppers are soft but still hold their shape.
3. EggplantsHeat vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the eggplant and cook, stirring frequently, until golden brown, 15 to 20 minutes. Drain on paper towels and season with salt.
4. Eggplant fillingIn a 12-inch nonstick skillet, combine the cooked eggplant, tomato-basil sauce, olives, capers, salt, and pepper. Bring to a boil and simmer for 8 minutes, until the sauce thickens slightly.
5. Topping: In a small bowl, mix together breadcrumbs and parmesan.
   
   Turn on the grill function in the oven.
   
   Transfer the filling to the peppers and sprinkle with the topping. Drizzle with olive oil and toast in the oven until golden brown, 2 to 3 minutes.