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Bread with Eggplant Stuffing

  • 55 minutes
  • Easy
  • Side dishes and salads

Ingredients: Per 4 servings

  • 2 eggplants
  • 4 bell peppers
  • 4 potatoes
  • ½ lb fresh tomatoes
  • basil
  • frying oil
  • salt
  • rustic bread


Cut the eggplants into wedges and sprinkle with salt to remove any excess liquid. Cut the potatoes into wedges, after cleaning and peeling them. Clean the peppers and cut them into large pieces. Blanch the tomatoes, peel them, and cut them into pieces, then put them with the oil in a pan and leave to cook for about 15 minutes with basil and salt to taste. In another pan, fry the vegetables and then put them into the tomato sauce and leave to gain flavor for a few minutes. Remove a little of the soft part from inside the bread and stuff it with the mix of vegetables. Close up the bread and cut into slices. Serve immediately.