Created by ImPat on September 11, 2018
Step 1: Preheat oven to 210C.
Step 2: Spread the capsicums on a baking tray and drizzle with olive oil and then roast for 20 minutes.
Step 3: 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.
Step 4: 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.
Step 5: Season with salt and pepper and then add the puree and stock and simmer for a few minutes.
Step 6: Turn of the heat and stir through the pine nuts and coriander.
Step 7: Remove the capsicums from the oven (they should be a bit collapsed but still holding their shape).
Step 8: Drain off any liquid, then fill the centres with the meat mixture, letting it spill over the edges.
Step 9: Top with the mozzarella and return to the oven for another 10 minutes, until the cheese has melted.
Step 10: Serve with the rocket on the side.