♦ 1 eggplant, cubed
♦ 4 bell peppers, tops removed
♦ 2 cloves garlic, crushed
♦ 10 kalamata olives, diced
♦ 5 large sun dried tomato slices, diced
♦ small jar artichoke hearts, diced
♦ 1 tin of anchovies, drained and diced
♦ 1 medium tomato, diced
♦ 1 tbsp capers
♦ 1 lb ground lamb
♦ handful parsley, chopped
♦ 1/4 cup breadcrumbs
♦ olive oil
Sprinkle the eggplant cubes with salt, and set into a colander. Allow to sit for 30 minutes.
Meanwhile, remove the tops from each of the bell peppers and cut out the veins + seeds. Rinse briefly, and nestle the peppers into a roasting pan filled with 1 inch of water. Set aside.
Heat oil in a medium fry pan, and fry the cubed eggplant until browned on all sides. Set onto a plate lined with paper towels.
Heat oil in a large fry pan, and fry garlic briefly to perfume the oil. Once fragrant, remove the cloves. Add the olives, sun dried tomatoes, artichoke hearts, anchovies, tomatoes and capers. Heat until sizzling. Add lamb, and fry until cooked. Mix in the parsley, breadcrumbs, and eggplant, and stir until til thoroughly mixed. Stuff the peppers up to the brim, and top with more breadcrumbs and drizzle with olive oil. Bake the peppers for 40 minutes. Remove from the oven, sprinkle some Parmesan over top, and bake for 5 minutes more. Serve immediately.