PEPPERS STUFFED WTH PASTA AND MOZZARELLA

Complete meal - vegetarian

3 red bell peppers
3 yellow bell peppers
10 1/2 oz of mozzarella, thinly sliced (in about 24 slices)
1/2 lb of orzo pasta (or other small one)
1 eggplant, diced
2 tomatoes, seeds removed and diced
4 tbsp Extra virgin olive oil
6 anchovy fillets, chopped (optional)
7 basil leaves, minced
4 sprigs parsley, minced
5 sprigs chive, finely chopped

Put a pot with water to a boil and preheat oven to 350.
In a non-stick skillet over medium heat, warm 1 tbsp of olive oil, add the eggplants and cook until tender and golden (about 10 minutes, depending on the size of the cubes).
When the water boils, add salt and pasta and cook for half of the cooking time, drain and place it in a bowl together with all other ingredients (except for the mozzarella), adjust with salt and pepper, drizzle with 2 tbsp of olive oil, mix to combine and set aside.
Cut the top off of each pepper and save it; remove the core and inner white ribbing and discard.
Arrange peppers on an ovensafe baking dish, brushed with the remaining olive oil, and fill each one halfway with pasta mixture.
Layer 2 slices of mozzarella and cover with the remaining mixture; finish with one more layer of mozzarella and put top back on.
Transfer the baking dish into the oven and cook for 40 minutes or until the cheese is melted and peppers are soft.
Serves 6 people.

You can use any kind of small pasta shape you like (tubetti, orzo...) or farro or rice, in which case you have to adjust the timing. You should cook them about 3/4 of their usual cooking time.