Stuffed aubergine and pepper boats

Ingredients

2 large peppers-red, yellow, green or orange

2 medium aubergines

1/3 cup olive oil

400g ripe tomatoes

4 Tbs capers sliced

12 anchovy fillets

3 chopped garlic cloves

3 sprigs of parsley, finely chopped

¾ cup breadcrumbs

50g grated parmesan cheese

Grated nutmeg

Salt and black pepper

Method

1.       Heat the oven to 200c

2.       Halve the peppers lengthways, remove the seeds

3.       Slice the aubergines lengthways

4.       Remove the aubergine flesh without damaging the skins

5.       Chop up the aubergine flesh and fry in 2Tbs of the oil for 5 minutes, till soft

6.       Chop the tomatoes, capers, anchovy, garlic and parsley

7.       Take the breadcrumbs, parmesan, nutmeg and mix with the chopped vegetables and the aubergine flesh to include the oil used for frying

8.       Fill the aubergine and pepper halves with the mixture

9.       Arrange the aubergines and peppers in an oiled oven dish

10.   Pour the remaining olive oil over the stuffed vegetables and bake for 40 minutes

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