Roasted Italian Vegetables With Feta

• 4 small red peppers, halved cored and seeded
• 1 large eggplant, cubed
• 30 ml capers
• 10 black olives, pitted and chopped
• 2 garlic cloves, finely chopped
• 75 g mozzarella cheese, cubed
• 100 g feta, crumbled
• 125 ml breadcrumbs
• 125 ml white wine
• 45 ml olive oil
• 5 ml of fresh mint
• 5 ml fresh parsley (Italian)
• fresh ground black pepper

1. Preheat the oven to 180 deg Celsius.
2. Grease a shallow ovenproof dish.
3. Place the peppers and eggplant tightly together in the dish and sprinkle over the capers, olives, garlic, mozzarella, feta and breadcrumbs.
4. Pour over the wine and olive oil and then sprinkle the mint, parsley and freshly ground black pepper.
5. Bake for 30-40 minutes until the topping is crisp and golden.
6. Serve hot with chunks of French or Italian bread as a starter or on rice or couscous as a main course.

red peppers, eggplant, capers, black olives, garlic, mozzarella cheese, feta, breadcrumbs, white wine, olive oil, mint, parsley, fresh ground black pepper

Taken from www.food.com/recipe/roasted-italian-vegetables-with-feta-118914 (may not work)