Stuffed eggplant with fried vegetables

Ingredients

• 2 pcs Eggplants, halved lenghtwise, trimmed
• 2 pcs Red bell peppers, diced, seeded
• 1 pcs Yellow bell pepper, diced, seeded
• 2 pcs Onion, diced
• 4 clove Garlic, minced
• 3 tbsp Olive oil
• 2 tbsp Parsley, fresh, chopped
• 1 pinch Salt, fresh ground

Method

1. Preheat the oven to 180°C.
2. First wash, trim and cut the eggplants lengthwise in two.
3. With a spoon, carve out the middle of the eggplant leaving 1cm thick shell.
4. Oil the eggplant shells with 1 tablespoon of olive oil, then lightly sprinkle salt on them.
5. Arrange the shells in a baking dish, then cover them with aluminium foil and bake for about 15-20 minutes; prepare the stuffing:
6. Chop the garlic and the onion, cut the bell peppers, reserved eggplant pulp.
7. Heat remaining oil in a large skillet and as a first step, add garlic and onion.
8. When onion becomes glassy, add peppers and cook for about 3 minutes.
9. Then add the chopped eggplant and cook for 1 minute more.
10. Taste and season with some more salt if needed.
11. Fill the eggplant shells with prepared mixture and bake everything together for 10 minutes.
12. Garnish with remaining parsley before serving.