Eggplants and pepper are an ideal combination which is often used for preparation of daily and festive dishes. From them it is possible to cook pies, the first and second dishes, casseroles and various snack among which very tasty mini-rolls.
It is required to you
- Ingredients on 4 persons:
- - 4 paprikas (2 yellow and 2 red);
- - average eggplant;
- - tomato puree or tinned tomato sauce – 150 ml;
- - olives without stones – 150 g;
- - spoon of a capers;
- - olive oil;
- - salt, pepper and on a pinch of a dried basil and an oregano.
Instruction
1. The eggplant is cut in small cubes, we shift in a colander, we salt and we mix. We put from above a plate with cargo and we leave for 30 minutes that excess liquid during this time flew down.
2. We oil pepper and we spread on a baking tray. We put the warmed grill in most warmed oven or a baking plate, we bake before emergence of black burn marks. We shift in a tight package approximately for 15 minutes. After that we peel pepper, fruit stems and seeds. We cut each pepper on 3-4 parts (depending on the size).
3. In a frying pan we warm oil, we dry eggplants a paper towel and we fry till beautiful ruddy color. At this time we crush capers and olives.
4. We add to a frying pan to eggplants tomato sauce, capers, olives, salt, pepper and herbs. We mix and extinguish 10 minutes on average fire.
5. We spread the cooled-down stuffing by means of a spoon on pepper strips, we wrap them and we fix a toothpick or a skewer. We give chilled rolls.