Ratatouille light and tasty
second courses from Italy - Puglia
Peppers stuffed with eggplant and smoked cheese
Peppers stuffed with eggplant and smoked cheese
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
tasty dish, simple and. economic status can also be served as an appetizer
preparation
step 1
Halve the peppers, remove the seeds, the white part
step 2
In a pot to boil two glasses of salted water and half glass of white wine and blanch the peppers for three or four minutes
step 3
Turn off the gas, remove the liquid and keep the pot covered so that the peppers soften even
step 4
Cut the eggplant into small cubes and brown in a frying pan with 4 tablespoons of oil and garlic divided in half
step 5
Add the peeled tomatoes without seeds, salt, oregano - to taste the basilico- and cook with the lid on for 7-8 minutes until the eggplants are tender
step 6
Cut the smoked cheese into cubes and add it to the eggplant mixed well
step 7
Fill the peppers with the prepared mixture, arrange them in a pan and seasoned with a little oil
step 8
Pass them in preheated oven at 170 degrees for about 15 minutes
step 9
Remove from the oven and serve. Enjoy your meal!