Directions:
- Heat half the oli in a large saucepan and cook the onion and garlic, stirring, until the onion is soft. Add the eggplant, herbs, anchovies and tomato: cook stirring, three minutes. Transfer mix to a large bowl and cool. Stir in the breadcrumbs and cheese.
- Cut the capsicums in half lengthways; remove seeds and membranes. Brush skin with remaining oil; place capsicums on oven tray. Fill with tomato mixture.
- Bake uncovered in a moderate oven for about 40 minutes or until capsicums are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.91 Kcal (494 kJ) | ||
| Calories from fat | 79.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 14% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 2% | |
| Sodium | 138.32mg | 6% | |
| Potassium | 197.36mg | 4% | |
| Total Carbs | 7.05g | 2% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 96mg | 10% | |
| Amount Per 100 g | |||
| Calories | 115.73 Kcal (485 kJ) | ||
| Calories from fat | 78.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 14% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 135.76mg | 6% | |
| Potassium | 193.72mg | 4% | |
| Total Carbs | 6.92g | 2% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 94.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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