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Remove the stems off the eggplants, peel the eggplants diagonally, cut them into small pieces and place them in a bowl. Finely chop the garlic, the tomatoes, and the parsley. Place a pan over medium heat, add olive oil, the eggplants, and salt and pepper, and slightly sauté them. Then add the tomatoes, the garlic and the parsley and slowly boil them for 15 minutes, until the mixture thickens. In the meantime, we prepare the peppers. Cut the tops off them and keep them aside, and remove the seeds. Stuff the peppers with the cooked mix. In the same pan add olive oil and fry the stuffed peppers on all sides. Garnish with a bit of fresh parsley and serve.