capsicums with tomato bean filling

serves 4

2 tablespoons olive oil

1 brown onion, finely chopped

2 garlic cloves, crushed

½ small eggplant (aubergine), finely diced

100 g (3½ oz) button mushrooms, finely chopped

¼ cup flat-leaf (Italian) parsley, finely chopped

1 tablespoon finely chopped oregano

4 ripe roma (plum) tomatoes, chopped

400 g (14 oz) tin borlotti (cranberry) beans, rinsed and drained

20 g (¾ oz/¼ cup) stale breadcrumbs

25 g (1 oz/¼ cup) finely grated parmesan cheese or vegan parmesan cheese

4 large red capsicums (peppers), seeded, membrane removed and halved lengthways, leaving the stalks attached

Heat 1 tablespoon of the oil in a large frying pan over medium–high heat. Add the onion and garlic and cook for about 5 minutes, stirring often, until the onion softens. Add the eggplant, mushroom, parsley, oregano and tomato. Cook for about 5 minutes, stirring regularly until the eggplant is cooked. Remove from the heat and transfer to a large bowl. Set aside to cool slightly.

Preheat the oven to 180°C (350°F/Gas 4).

Add the beans, breadcrumbs and cheese to the eggplant mixture and stir well to combine.

Brush the capsicums on the skin side with the remaining olive oil. Place the capsicum halves, cut side up, in a baking dish. Divide the bean mixture between the capsicum halves and bake for 45 minutes, or until the capsicum is tender and the filling is golden. Serve the filled capsicum with your favourite salad and dressing.