Try out this amazing Maltese dish and impress your family and friends


  • 5 bell peppers
  • 3 aubergines
  • 2 balls of mozzarella
  • 2 medium sized onions
  • 2 medium sized tomatoes chopped, peeled and seeded
  • 600gr tuna
  • 3 hard boiled eggs
  • 2 spoons of capers
  • A pinch of oregano and basil
  • 3 spoons of bread crumbs
  • Salt and pepper
  • 120 grms stuffed green olives
  • Olive oil
  • 2 minced garlic
  • 1 chopped celery


    • 1.Place the aubergines in a bowl with water, and insert some salt in it.

    • 2. Leave them there for an hour and then sift them.

    • 3. Rinse, dry and then fry them in olive oil for around 15 minutes. Dry them again with a paper.

    • 4. Insert the aubergines in a blender and when they’re ready place them in a bowl where you add the tuna, onion, garlic, olives, eggs, a hint of olive oil, oregano, capers, celery, 2 spoons of breadcrumbs, salt and pepper. Stir for a few minutes.

    • 5. Remove the top of the peppers and put them on a plate. Hence remove the insides (seeds and pith).

    • 6. Start heating the oven at a temperature of 160°C.

    • 7. Pick up spoons of the aubergine mixture and insert into the peppers.

    • 8. Put them in a dish with some water together with the tops of the peppers.

    • 9. Place a slice of tomato and mozzarella on each pepper and sprinkle with some more oil, the last spoon of bread crumbs and basil.

    • 10. Bake for around 30 to 35 minutes. You can put an aluminium foil on top if you prefer.