Eggplant and peppers are an ideal combination that is often used to prepare everyday and festive dishes. From them you can cook pies, first and second courses, casseroles and a variety of snacks, including very tasty mini rolls.
Pick your recipe
You will need
- Ingredients for 4 Persons:
- - 4 sweet peppers (2 yellow and 2 red);
- - medium eggplant;
- - tomato puree or canned tomato sauce - 150 ml;
- - pitted olives - 150 g;
- - a spoon of capers;
- - olive oil;
- - salt, pepper and a pinch of dried basil and oregano.
Instruction manual
1
Cut the eggplant into small cubes, transfer to a colander, salt and mix. We put a plate with cargo on top and leave it for 30 minutes, so that during this time the glass has excess liquid.
2
Lubricate the peppers with oil and spread on a baking sheet. We put in the most preheated oven or under a preheated grill, bake until black tan marks appear. Transfer to a sealed bag for about 15 minutes. After that we clear peppers from a peel, a stalk and seeds. Cut each pepper into 3-4 parts (depending on size).
3
In a frying pan, heat the oil, dry the eggplant with a paper towel and fry until it is a beautiful rosy color. At this time, grind capers and olives.
4
Add tomato sauce, capers, olives, salt, pepper and herbs to the eggplant pan. Stir and simmer for 10 minutes over medium heat.
5
Spread the cooled filling with a spoon on strips of pepper, wrap them and fix with a toothpick or skewer. We serve rolls chilled.