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30 Minutes

Difficulty :


Serves :

1 – 2 People


  • 4 Bell Peppers
  • 1 Eggplant
  • 1 clove of Garlic
  • 1 tbs small capers in vinegar
  • Fresh Italian parsley, as needed
  • Anchovy Paste as needed
  • 2 – 3 Baby Tomatoes
  • 2 tbs Bread Crumbs plain
  • Extra Virgin olive oil as needed
  • Salt and Pepper to taste


  1. Prepare the peppers resting them close to the flame so as to scorch the skin from all sides. Then with the aid of a cloth remove the skin and, finally, remove the stalk and seeds.
  2. Now prepare a mixture with chopped capers, parsley, garlic and baby tomatoes.
  3. In a frying pan add two tablespoons of Extra Virgin olive oil and fry 1 tablespoon of breadcrumbs. After two minutes add a little anchovy paste and the chopped mixture prepared earlier. Add salt and pepper to taste, simmer slowly for a few minutes.
  4. Finally, add the chopped eggplant, stir and remove from heat.
  5. With a spoon, fill the peppers, to the brim but not over. Arrange in a baking dish, drizzle with Extra Virgin olive oil and sprinkle with the remaining bread crumbs. Bake at 420° F for 20 minutes, serve hot.

Products used

Get them from all leading supermarkets

Extra Virgin Olive Oil