1. Heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft. Add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes. Transfer mix to a large bowl and cool. Stir in the breadcrumbs and cheese. 2. Cut the capsicums in half lengthways; remove seeds and membranes. Brush skin with remaining oil; place capsicums on oven tray. Fill with tomato mixture. 3. Bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
