6 sweet bell peppers
extra virgin olive oil
4 tbsp tomato paste concentrate
3/4 cup pitted black olives
1 tbsp capers
Preheat the oven to 375F.
Roast the peppers, remove the skins
and rinse them in water.
Remove the stems, seeds and
filaments but do not pierce the sides of the peppers, which
should be intact.
Dry the peppers with paper towels.
dry the eggplants, remove the stems and cut them into small
Do not remove the skins.
Heat some oil in a frying pan
and fry the eggplant cubes, a few at a time.
Dilute the tomato
concentrate in several tablespoons of water, add to the pan and
season with a pinch of salt.
Cook for a few minutes, then
combine the sauce with the eggplant cubes.
Stir in the olives
Fill the peppers with the eggplant mixture and
place them in a deep baking dish, taking care that the stuffing
does not fall out.
Arrange them upright, standing on their bases.
Pour over 1/4 cup oil and put the peppers in the oven.
375F for about 30 minutes.
Remove the dish from the oven and
allow it to cool.
The peppers should be served cold.