Stuffed Peppers and Eggplants

Ingredients

• 2 bell peppers (red and yellow)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 2 rondini mushrooms
• 2 small eggplants
• 350 g calf mince
• 1 egg
• 5 anchovies
• 1 tbsp capers
• a pinch of piment
• 1 tsp chopped rosemary needles
• 1 tsp Sweet paprika powder
• 100 g sheep cheese
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Wash the peppers, cut off a lid, remove skins and seeds. Peel and finely chop the shallot and garlic; sauté in 1 tbsp hot oil until translucent. Set aside to cool slightly. Wash the rondini mushrooms and eggplants, flatten the bottoms so they stand upright. Cut off lids and hollow out; reserve the flesh for another use.

2. 2.

   Mix the calf mince with the egg, shallot-garlic mixture, crushed anchovies, roughly chopped capers, piment, rosemary, and paprika. Dice the sheep cheese and fold in. Season with salt and pepper, then fill the vegetables. Place in a greased dish, cover with lids, drizzle with oil, and bake for about 40 minutes.

3. 3.

   Serve garnished with rosemary sprigs and paprika rings as desired.