Serves: 8 people Difficulty ': Easy Preparation time: 60 minutes Ingredients 2 red peppers 2 yellow peppers 4 medium zucchini 1 eggplant 1 mozzarella oregano olive oil salt pepper ----------- --------------- PROCEDURE Divide 'the eggplant with the skin, the flesh with nicks incidetene cross, salt, grease it with oil and bake at 200 degrees for 30 minutes.
Meanwhile, cut peppers in half 'lengthwise, remove seeds, white membrane and arrange on a plate with the open side facing up. Cut the zucchini into slices, baste with oil, salt, grill the eggplant, mash to the mixer and collect the pulp into a bowl, add the pulp scraped the cooked eggplant, a large pinch of oregano, salt, pepper, a drizzle of olive oil and 80g .
mozzarella into small cubes. Fill the peppers with the prepared stuffing, complete it with the remaining mozzarella slices, freshly ground pepper, a little oil and bake in oven at 180 degrees for 30 minutes. Serve in a serving dish Garnish, enjoy them hot or warm. 
Meanwhile, cut peppers in half 'lengthwise, remove seeds, white membrane and arrange on a plate with the open side facing up. Cut the zucchini into slices, baste with oil, salt, grill the eggplant, mash to the mixer and collect the pulp into a bowl, add the pulp scraped the cooked eggplant, a large pinch of oregano, salt, pepper, a drizzle of olive oil and 80g .
mozzarella into small cubes. Fill the peppers with the prepared stuffing, complete it with the remaining mozzarella slices, freshly ground pepper, a little oil and bake in oven at 180 degrees for 30 minutes. Serve in a serving dish Garnish, enjoy them hot or warm.
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