Ingredients (serves four):

•  4 Red and/or yellow bell peppers

•  1 Eggplant

•  2 Medium-sized ripe tomatoes (Piccadilly variety, if possible) 

•  2 C. Fresh Ricotta 

•  1 Handful pine nuts

•  2-3 T. Capers (salted Sicilian, if possible)

•  1 Small bunch fresh oregano

•  1 Garlic clove

•  4 Anchovies packed in oil

•  Extra virgin olive oil, q.b. 

•  Pecorino or Romano cheese, q. b.

•  Salt, q.b.

•  Pepper, q. b.

•  1 C. Breadcrumbs 

•  Parmesan cheese, q. b.

Directions:

Pre-heat oven to 350F. Wash all vegetables. Slice top off peppers and remove seeds and pulp (keep tops). Dice eggplant then cover with salt, let sit about 20 minutes to take out the bitterness, then rinse in cold water. Bring small saucepan of water to a boil and drop in tomatoes for just a few seconds, then drain. When cool, remove skins and dice. Dice garlic clove and simmer in olive oil until golden. Add eggplant. Add tomatoes and simmer for a few minutes then add capers and anchovies. Separately, cream ricotta, oregano, pine nuts, and pecorino cheese. Add pepper to taste. Mix vegetable mixture into Ricotta blend. Stuff peppers with this mixture. Cover baking dish with a drizzle of olive oil. Place peppers in the baking dish which should be just large enough to hold peppers snugly. Top the peppers with their lids using toothpicks to fasten the tops. Sprinkle tops of peppers with Parmesan. Bake in hot oven about one hour – make sure to check at about 45 minutes as cooking time will depend on size of peppers. Serve hot. Buon appetito!