Stuffed Mini Sweet Peppers

To make the stuffing. Heat the oil in a large fry pan over medium heat, add the onions and cook until translucent, add the eggplant, cook stirring occasionally until soft and golden. Add the garlic, chilli, tomatoes, stock, vinegar and sugar, cook until tomatoes have broken down. Add the torn basil leaves. Mix until roughly combined and set aside.

Slice the peppers in half and remove seeds fill the peppers with a layer of ricotta then place the stuffing on top of the ricotta. Top bread crumbs and parmesan. Bake in moderate oven for 15 minutes. Serve with fresh salad and lime or lemon.