2 large capsicums, halved, deseeded but stalks left on
1 tsp ground cumin
1 tsp ground coriander
400 g can chopped tomatoes
1 red onion, halved and sliced
1 garlic clove, finely grated
1 red chilli, deseeded and finely chopped
1 small eggplant, cut into small cubes
220 g can kidney beans (don't drain them)
1 small bunch coriander, chopped
1 large egg
25 g reduced-fat feta cheese, finely grated
50 g quark
2 handfuls rocket
Lime wedges, for squeezing over
- Heat oven to 190C/170C fan. Place the capsicum halves in a shallow baking dish, skin-side up, and roast for 15-20 mins.
- Meanwhile, tip the spices into a pan and warm briefly to release their flavour. Tip in the tomatoes and stir in the onion, garlic, chilli, eggplant and kidney beans with their juice. Cover the pan and cook for 20 mins, stirring occasionally. Try not to add any extra liquid; the mixture should be quite dry. Stir in the coriander.
- Meanwhile, beat the egg with the feta and quark. Turn the capsicums over and pile the eggplant mixture into each one, packing it down as much as you can. Top with the feta mixture and return to the oven for 10 mins more until the topping has lightly set. Don’t worry if some of it flows off, as it will just set in the dish. Serve the capsicums on the rocket with lime wedges for squeezing over.