Capsicums ( Bell Peppers ) With Tomato Anchovy Filling

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 12 small eggplant, finely chopped
• 1 tablespoon chopped flat leaf parsley
• 1 tablespoon chopped fresh oregano
• 2 teaspoons capers, roughly chopped
• 4 anchovy fillets, chopped finely
• 14 cup stale breadcrumbs
• 14 cup grated parmesan cheese
• 2 medium red capsicums (bell peppers)

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

olive oil, onion, garlic, eggplant, flat leaf parsley, fresh oregano, capers, anchovy, breadcrumbs, parmesan cheese, red

Taken from www.food.com/recipe/capsicums-bell-peppers-with-tomato-anchovy-filling-387417 (may not work)