• 5 bell peppers
  • 3 aubergines
  • 2 balls of mozzarella
  • 2 medium sized onions
  • 2 medium sized tomatoes chopped, peeled and seeded
  • 600gr tuna
  • 3 hard boiled eggs
  • 2 spoons of capers
  • A pinch of oregano and basil
  • 3 spoons of bread crumbs
  • Salt and pepper
  • 120 grms stuffed green olives
  • Olive oil
  • 2 minced garlic
  • 1 chopped celery


    1.Place the aubergines in a bowl with water, and insert some salt in it.
    2. Leave them there for an hour and then sift them.
    3. Rinse, dry and then fry them in olive oil for around 15 minutes. Dry them again with a paper.
    4. Insert the aubergines in a blender and when they’re ready place them in a bowl where you add the tuna, onion, garlic, olives, eggs, a hint of olive oil, oregano, capers, celery, 2 spoons of breadcrumbs, salt and pepper. Stir for a few minutes.
    5. Remove the top of the peppers and put them on a plate. Hence remove the insides (seeds and pith).
    6. Start heating the oven at a temperature of 160°C.
    7. Pick up spoons of the aubergine mixture and insert into the peppers.
    8. Put them in a dish with some water together with the tops of the peppers.
    9. Place a slice of tomato and mozzarella on each pepper and sprinkle with some more oil, the last spoon of bread crumbs and basil.
    10. Bake for around 30 to 35 minutes. You can put an aluminium foil on top if you prefer.

Difficulty: Medium

Aubergines are quite filling and also healthy since they have almost no fat. Though it may take some time to make this recipe it is worth it especially since it would be good for your diet. Normally the aubergines are stuffed with tuna, however this is another way of having aubergines.