Stuffed Peppers with Ricotta, Eggplants, and Pine Nuts

To prepare the stuffed peppers with ricotta, eggplants, and pine nuts, start by washing the peppers and eggplants well under running water. Then cut the top off the peppers (you can set it aside for garnish) and empty them of seeds using a spoon 1. Then trim the eggplant, removing the stem 1 and the bottom end with a knife.

Slice the eggplant into slices about 1 cm (approximately 0.4 inches) thick and cut them into cubes 4. Transfer the cubes onto a colander placed over a tray to allow the eggplants to lose their bitter liquid; to facilitate this process, sprinkle them with salt 5 and let them rest for at least 20 minutes. Meanwhile, proceed to prepare the tomatoes: wash them and score the skin with a small knife by making a cross, making it easier to peel them after blanching. Place them in a pot where you have brought water to a boil 6.

Boil them for a few moments 7, then drain them with a skimmer 8 and let them cool slightly. Gently remove the skin with a small knife 9.

Then cut them in half and also remove the seeds by scooping out the insides with a teaspoon 10, then cut them into cubes 11, and place them in a small bowl. After the necessary minutes, take the eggplants, rinse them quickly under running water 12.

Transfer them to a dry kitchen towel and pat them with kitchen paper 13. In a skillet, sauté the garlic clove with a drizzle of oil, then add the eggplants 14 and the diced tomatoes 15. Sauté everything for 10-15 minutes, stirring occasionally to allow the vegetables to dry. Season with salt and when they are ready, turn off the heat, remove the garlic clove, and let them cool slightly.

Now proceed to prepare the other ingredients for the filling: chop the fresh oregano and the anchovies drained from the preserving oil 16. In a small bowl, place the ricotta that you have allowed to drain in a fine mesh strainer to lose the whey. Add the capers 17 and the chopped anchovies 18.

Add also the pine nuts 19, the grated Pecorino cheese 20, and the previously chopped oregano 21.

At this point, also add the cubes of eggplants and tomatoes 22 and mix all the ingredients well 23; you can add pepper to your liking. Take a small baking dish so that the peppers are close together, pour a drizzle of oil on the bottom and place the pepper shells in it 34.

Proceed to fill them with the mixture 25 to the brim. Add a tablespoon of grated cheese to each pepper 26. Meanwhile, in a skillet, toast the breadcrumbs for a few moments with a drizzle of oil 27.

Then add it to the peppers 28. Now that the peppers are filled, you can place the baking dish on a baking tray 29 and bake them in a preheated static oven at 356°F (if using a fan oven, at 320°F) for at least an hour. After 45 minutes, check the level of cooking, which may vary depending on the size of the peppers. Once cooked, remove the peppers from the oven, let them rest for 5 minutes, and serve your stuffed peppers with ricotta, eggplants, and pine nuts while still hot or warm 30. For a more appealing presentation, you can also garnish them with their "lid"!