Eggplants and peppers are the perfect combination and are often used for everyday and festive meals. They can be used to prepare pies, first and second courses, casseroles and a variety of snacks, including delicious mini rolls.
It is necessary
- 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 spoonful of capers;
- - olive oil;
- - salt, pepper and a pinch of dried basil and oregano.
Instructions
Step 1
Cut the eggplant into small cubes, transfer to a colander, salt and mix. We put a plate with a load on top and leave it for 30 minutes, so that during this time the excess liquid is glass.
Step 2
Grease the peppers with butter and put them on a baking sheet. We put in the most preheated oven or under a preheated grill, bake until black tan marks appear. We transfer to an airtight bag for about 15 minutes. After that, we peel the peppers, stalks and seeds. Cut each pepper into 3-4 pieces (depending on the size).
Step 3
Heat the oil in a frying pan, dry the eggplants with a paper towel and fry until a beautiful ruddy color. At this time, grind the capers and olives.
Step 4
Add tomato sauce, capers, olives, salt, pepper and herbs to the eggplant pan. Stir and simmer for 10 minutes over medium heat.
Step 5
Spread the cooled filling with a spoon on strips of pepper, wrap them and fix them with a toothpick or skewer. We serve chilled rolls.
