Filled Green Peppers

By bridgetinma

Ingredients

• 2 tablespoons olive oil
• 2 green bell peppers, halved, seeded and ribs removed
• 3 cloves garlic, finely chopped
• 1 large onion, chopped
• 2 medium tomatoes, peeled and chopped
• 1 small eggplant, chopped
• 1 tablespoon chopped fresh oregano, or 1 1/2 teaspoon dried
• salt and pepper to taste
• fresh basil leaves for garnish

Preparation

Step 1

Preheat the oven to 350 degrees. Lightly coat 13 by 9 inch Pyrex baking dish with a little of the olive oil.

Put the green peppers into a pot of salted boiling water, place a plate in the pot on top of the peppers to keep them under the water, and parboil for 4 minutes. Remove and set aside.

Heat the remaining olive oil in a saute pan. Add the garlic and onion and cook over medium heat for a minute or two, just to soften them. Add the tomatoes, eggplant, oregano, and salt and pepper to taste. Stir to mix. Taste for salt and correct if necessary. Cover the pan and cook, stirring once or twice, over medium-low heat for 10 minutes. Uncover and cook, stirring often, for another 3 minutes. Remove from the heat.

Put the pepper halves, hollow side up, in the prepared baking dish. Using a slotted spoon, fill the halves with the tomato and eggplant mixture. Bake for 20 minutes. Remove and serve hot or cold with fresh basil leaves on top if you like.