Stuffed peppers with Aubergine sauce

Serves: 2

Ingredients:

• 6-8 peppers
• 400 gr. Ricotta
• 3 eggs
• 2 aubergines
• 300 ml tomato sauce
• 1- 2 cloves garlic
• Parsley
• Mint
• Salt
• Pepper
• Oil olive
  

Method

Stuffed peppers with Ricotta cheese and eggs.
Cut around the stalks and remove the very tops off the peppers. Remove the insides and seeds of the peppers.
Stuff the emptied peppers with this mixture: 400gr. Ricotta cheese mixed with 3 eggs and some parsley.
Place in a baking tray and season with salt and freshly ground black pepper, and drizzle with olive oil. Also put some oil on the bottom of the backing try.
Cook them in the oven for about 20-30 minutes until soft and cooked through

Aubergine sauce
Bake the aubergines for 20-30 minutes until soft. After you take them from the oven place those a bit in a closed container and soon after peal them off.
Cut in small pieces and fry on a low temperature with garlic and some tomato sauce.
Finally place in a dish and decorate the meal with some fresh mint and crunchy bread. ;-)