Ingredients:

• *Recipe Courtesy of Mami Camilla Cooking School*
• Preheat the oven to 375 degrees. Cut red bell peppers in half and remove the caps, the seeds, and the white membranes from the inside. Lay the halved peppers on a baking sheet and drizzle with olive oil and season with a touch of salt and pepper; roast for 15 minutes until tender.
• Cut 2 large eggplants into a medium dice; sprinkle with salt and let sit for half an hour to release some of their water and bitterness. Rinse the salted eggplant and pat dry.
• Pit a mixture of green and black olives and mix with drained and rinsed capers. Add them into a mixing bowl along with a dry pint of cherry tomatoes, halved, and a handful of torn fresh basil. Cut some leftover bread into small pieces. Sauté both the bread pieces and diced eggplant in sunflower or canola oil until browned.
• In a large sauté pan add ¼ cup of olive oil along with 2 thinly sliced garlic cloves. Cook over medium heat for about 1 minute; add in the olive, caper, tomato, basil mixture plus a tiny pinch of salt. Add cooked eggplant to the sauce, plus some pine nuts, golden raisins, and the fried bread cubes. Cook over medium heat, stirring frequently for about 10 minutes. (Just enough time for the flavors to come together and the mixture to heat through.)
• Spoon this mixture into the roasted peppers and top with breadcrumbs and a sprinkling of grated parmesan cheese. Bake the filled peppers in a 300 degree oven for 15 minutes before serving.