Tomato and Anchovy filled Red Peppers Sig/*ari*

• 1 tbsp olive oil
• 1 medium onion,chopped
• 1 clove garlic ,crushed
• 1/2 small eggplant or zucchini,chopped
• 1 tbsp flat leafed parsley,chopped
• 1 tbsp fresh chopped or 1/2 tablespoon dried oregano
• 2 tsp capers drained and chopped
• 4 anchovy filets drained and chopped
• 4 medium best Italien plum tomatoes ,chopped
• 1/4 cup breadcrumbs,I use wholemeal fresh
• 1/4 cup fresh grated Parmesan cheese or Dolcelatte
• 2 medium red peppers cut in half
• 1 tbsp olive oil ,extra for brushing

1. heat oil add onion and garlic cook until.onon is soft,add zucchini,capers,herbs,anchovy and tomatoes,cook about 3 minutes ,transfer to a bowl and cool.
2. Stir in the breadcrumbs and cheese.
3. cut peppers in half lengthways take out seeds and membranes,brush with extra oil.Place peppers in ovenproof baking tray and fill with mixture .Bake uncovered in moderate oven for about 35-40 minutes until peppers are tender .
4. I have made this a day ahead and the flavours infuse well.

olive oil, onion, clove garlic, zucchini, leafed parsley, oregano, capers, tomatoes, breadcrumbs, parmesan cheese, red peppers, olive oil

Taken from cookpad.com/us/recipes/333120-tomato-and-anchovy-filled-red-peppers--sigari (may not work)