September 11, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (356.1 g)
- Calories 964
- Total Fat - 70.8 g
- Saturated Fat - 20.5 g
- Cholesterol - 77.1 mg
- Sodium - 672.4 mg
- Total Carbohydrate - 51.5 g
- Dietary Fiber - 10.1 g
- Sugars - 21.6 g
- Protein - 39.2 g
- Calcium - 632.4 mg
- Iron - 6.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 1.2 mg
Preheat oven to 210C.
Spread the capsicums on a baking tray and drizzle with olive oil and then roast for 20 minutes.
Meanwhile, melt the coconut oil in a large frying pan over a medium-high heat. add the onions and garlic and fry for 3 to 4 minutes, until soft.
Increase the heat to high, add the eggplant and meat and fry stirring occasionally, for a few minutes, breaking up the mince with a wooden spoon and then add the cinnamon, cumin and paprika and stir.
Season with salt and pepper and then add the puree and stock and simmer for a few minutes.
Turn of the heat and stir through the pine nuts and coriander.
Remove the capsicums from the oven (they should be a bit collapsed but still holding their shape).
Drain off any liquid, then fill the centres with the meat mixture, letting it spill over the edges.
Top with the mozzarella and return to the oven for another 10 minutes, until the cheese has melted.
Serve with the rocket on the side.
Tips & Variations
No special items needed.