First, cut the aubergines into cubes and fry them in plenty of oil, then dry them and keep aside.
Peel the peppers by bringing them close to the flame of the stove or by roasting them in such a way that the skin comes off by itself without too much difficulty; remove the core and the internal seeds.
12 large peppers
1kg of aubergines
100g black olives from Gaeta
50g of capers
250g of toasted bread or stale bread
5 or 6 salted anchovies
4 cloves of garlic
oil - salt - pepper.
In a separate pan, fry the diced bread, the pitted olives, the capers, the boneless anchovies and the minced garlic or, if you prefer, whole and then remove it (this depends a lot on personal taste). After frying for a couple of minutes, turn off the heat and add the previously cooked aubergines, the chopped parsley and season with salt and pepper.
Fill your peppers with this freshly prepared mixture, being careful not to break them and place them in a previously greased pan or baking dish; bake at 180 degrees for about 40 min.
IF YOU HAVE DIFFICULTY PEELING PEPPERS, WE RECOMMEND STUFFING THEM DIRECTLY UNCOOKED, ALSO BECAUSE THEY WILL BE COOKED IN THE OVEN WITH THE ONLY DEFECT OF A PURELY AESTHETIC NATURE OF THE SKIN WHICH IS CLEARLY VISIBLE.