Hungarian Peppers with Ratatouille Stuffing

Rinse, halve and trim the red and yellow Hungarian wax peppers.

Rinse, trim and chop the eggplant and summer squash finely. Rinse the tomatoes and cut into quarters. Rinse and trim 3 scallions, and cut into rings.

Rinse the oregano, shake dry and pluck the leaves. Peel the garlic and chop finely.

For the ratatouille, heat 2 tablespoon olive oil in a pan and saute the garlic in it until soft over medium heat for 1-2 minutes. Add the eggplant, summer squash, tomatoes and scallions. Season with salt and pepper and sprinkle with half the oregano. Cook over medium heat for 5 minutes.

For the salad, rinse the sprouts in hot water and drain. Rinse and trim the remaining scallions, and cut into rings.

Rinse, trim and cut the red chile pepper into strips. For the vinaigrette, stir together the remaining olive oil and balsamic vinegar, season with salt and pepper. Mix the vinaigrette with sprouts, spring onions and red chile pepper.

Stuff the Hungarian wax pepper halves with ratatouille.