All the ingredients for this dish can be found at the deli, so apart from roasting the pepper and courgettes, all you need to do is add a few herbs and plenty of olive oil.

Ingredients

• 4 red peppers
• 2 courgettes, halved lengthwise
• 1 cup green olives (plain or stuffed)
• 150 grams chargrilled eggplant, diced
• 6 semi-dried tomatoes, diced
• 50 gram can anchovies, well-drained
• 1 tblsp chopped capers
• ¼ cup chopped parsley
• 250 gram tub cherry tomatoes, halved

Method

1. Cut the peppers and stalks in half lengthwise and cut away the sees and membrane and discard. Place the pppers and courgette halves cut side up on a foil-lined baking tray, drizzle liberally with oil and season with salt and pepper.
2. Roast at 200ºC for 30-35 minutes or until tender. Cool and cut the courgetttes into 1 cm slices.
3. Toss together the courgettes, olives, eggplant, semi-dried tomatoes, chopped anchovies, capers, parsley and cherry tomatoes with any juices that have gathered in the peppers during the cooking process.
4. Season with pepper and toss well. Spoon the filling into the peppers to serve. Serve warm or cold, with slices of ham, if wished.

Cooks Tips

- Not a lover of anchovies? Try canned or freshly cooked and falked tuna or salmon.

- Rinse capers before adding to dishes to remove the excess alty taste if you are not a great fan of them.