Peppery stuffed eggplant

Ingredients

• 2 pcs Eggplant, halved lengthwise, seeds removed
• 4 pcs Capia peppers, deseeded, chopped
• 100 g Low-fat Cheddar, grated
• 2 pcs Yellow peppers, deseeded, chopped
• 2 pcs Eggs, beaten
• 30 g Sundried tomatoes, minced finely
• 1 pcs Onion, small, chopped
• 2 tbsp Olive oil
• 1 sprig Rosemary, fresh, chopped
• 1 pinch Black pepper, fresh ground
• 2 tsp Sea salt

Method

1. Preheat oven to 160°C.
2. Prepare a baking pan lightly oiled.
3. Wash the eggplants, cut them lenghtwise into halves, trimming the stems.
4. Place the eggplants into the baking dish and bake covered till you're done with the filling:
5. Place a large sauté pan over moderate heat, then add the remaining oil.
6. Once the oil is hot, add the onion, then after it's tender, add chopped peppers.
7. When the capia is almost cooked add black pepper and salt.
8. Add minced tomatoes and stir to combine.
9. Take the mixture off from heat to cool.
10. By this time the eggplants should have been cooked halfway, so take them out from the oven and carefully carve the pulp with a spoonfrom the halves leaving a shell with 1cm flesh at sides.
11. Chop the eggplant pulp into smaller pieces, then fold it into the pepper mixture. When the mixture is not so hot, add the beated eggs and 2/3 of Cheddar and stir to combine.
12. Spoon 1/4 of the filling mixture into each eggplant shell.
13. Place the stuffed eggplants back into the baking pan and bake covered for 5-10 minutes, then take the foil off, sprinke the remaining cheese on and bake more until the cheese starts to melt.