Ingredients

• 1 medium onion, finely chopped
• 1/2 aubergine, finely chopped
• 1 spoon finely chopped parsley
• 1 garlic clove, diced
• 1 spoon finely chopped fresh oregano
• 1 spoon oil
• 2 tspns caper, finely chopped
• 4 pieces of anchovy, finely chopped
• 4 medium tomatoes, peeled and chopped
• 1/4 cup hard tack
• 1/4 cup grated kefalotyri cheese
• 2 medium red peppers
• Salt

Instructions

• Heat the oil and saute the onion and the garlic.
• Pour into the saucepan the aubergine, herbs, caper, anchovies, salt and tomatoes. Stir well and boil for 3 minutes.
• Place the mixture in a bowl and let it cool.
• Add hard tack and the grated cheese and mix well.
• Cut the peppers along side in two pieces and remove any seeds. Baste them with oil, place them in a baking pan and stuff them with the mixture.
• Bake them in medium heat for 40 minutes.