MELANZANE RIPIENE CON PATATE, SALSICCE E PEPERONI or OVEN BAKED EGG PLANTS FILLED WITH POTATOES, SALSICCIA AND BELL PEPPERS

melanzane

“I’m going on a blind date of Wednesday”, when I told Marco this I could see how his eyes darkened but they immediately brightened when I hastily told him that it was with a woman (at least i think it is… Kishko you are a woman aren’t you?) and when I told him that I was going to meet a food blogger, I could see how his mind began to wander… Last Friday I discovered that there is another food blogger living close to here without me realizing it, it’s Kishko who has the delightful food blog Kishko and who lives in Florence which is only about 35 kilometers away from where I live. So I wrote a comment on her blog that I thought that it would be fun to meet some day and I was delighted when she mailed me at once and we have now a date here in Pistoia on Wednesday morning where we are going to do some sight-seeing and check out the market because Wednesday is market day here in Pistoia. I suspect that we will eat something as well… I’ll report back to you. Unless my children prevent me by going by falling sick or something because they have a tendency to do that when I plan things but as they are getting older I am noticing that they are letting go of me more and more…

melanzana-ripiena

MELANZANE RIPIENE CON PATATE, SALSICCE E PEPERONI or OVEN BAKED EGG PLANTS FILLED WITH POTATOES, SALSICCIA AND BELL PEPPERS

2 egg plants
2 potatoes
2 salsicce (Italian sausage with garlic)
1 red or yellow bell pepper
1 dried peperoncino
Chopped thyme
Salt
Olive oil

– Divide the egg plants lengthwise and carefully scoop out the meaty part. You should be left with 4 egg plant boats!
– Put these in an oven-proof dish and bake them for 20 minutes in 150° centigrades.
– While they bake, you chop the part of the egg plant that you scooped out. Cut the potatoes and the bell pepper into pieces as well and slice the sausage into coins, 1-2 cm thick.
– Heat up some olive oil and the crumbled peperoncino and then fry/sauté the potatoes together with the salsiccia until they are done.
– Then you fry the egg plant with the chopped thyme and some salt. When it is half done you add the peppers and go on cooking for about 4-5 minutes.
– Add the potatoes and the salsiccia and let it cook for 3- 4 minuets more. Check the salt.
– Scoop the vegetables into the egg plant shells and put them back into oven, this time in 175° centigrades.
– Let it bake for 15-20 minutes and then it’s ready to be served.

melanzana-ripiena

L