From “Vegetarian and Vegetable Cooking” by Christine Ingram
4 bell peppers, halved and seeded
1 eggplant (or Summer squash), cut into chunks
1 onion, sliced
1 garlic clove, crushed
2 Tablespoons Olive Oil
2 coups chopped tomatoes
1 teaspoon ground coriander
Salt and freshly ground black pepper to taste
1 Tablespoon chopped fresh Basil
4 oz. goat cheese, coarsely grated
2 Tablespoons dried bread crumbs
1. Blanch the pepper halves in boiling water for 3 minutes, then drain well.
2. (if using eggplant) Sprinkle the eggplant chunks with salt, place in a colander and leave to drain for 20 minutes. Rinse and pat dry.
3. Fry the onion and garlic in the oil for 5 minutes until they are soft, then add the
eggplant and cook for another 5 minutes, stirring occasionally.
4. Pour in the tomatoes, coriander, and seasoning. Bring to a boil, then simmer for
10 minutes, until the mixture is thick. Cool slightly and stir in the basil and half the
cheese.
5. Spoon filling into the pepper halves and place in a shallow heatproof serving dish. Sprinkle with cheese and bread crumbs, then brown lightly under a broiler.
