Vangi Stuffed Peppers

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. 3

   Dice the eggplant, onions, tomatoes, ginger, and garlic.

4. 4

   Heat 10ml of olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

5. 5

   Add the diced onions, ginger, and garlic to the pan. Sauté until the onions are translucent.

6. 6

   Add the diced eggplant and tomatoes to the pan. Cook until the eggplant is soft.

7. 7

   Stir in the coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes.

8. 8

   Stuff the prepared bell peppers with the eggplant mixture.

9. 9

   Place the stuffed peppers in a baking dish and drizzle the remaining 10ml of olive oil over them.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

11. 11

    Remove from the oven and let cool slightly before serving.