- 2 eggplants
- 2 red Bell peppers
- 250 grams Feta cheese (diced)
- 400 grams Tomato flesh (diced)
- 100 grams black Olives (chopped)
- 4 tablespoons Olive oil
- 2 teaspoons Oregano (finely chopped)
- freshly ground Pepper
Rinse the eggplants and bell peppers. Halve the eggplant lengthwise and scoop out from the middle with a sharp spoon, leaving about 1 cm (approximately ½ inch) wide margin.
Halve the bell peppers lengthwise, and remove seeds and ribs.
Season the eggplant and bell pepper halves from the inside with salt and pepper.
Mix the feta, tomato dices and chopped olives together, season with salt and pepper, and stir in the oregano. Stuff the feta mixture into the eggplant and bell pepper halves, and sprinkle with olive oil.
Place the stuffed eggplant and bell peppers on a greased baking sheet and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 25 minutes.