Ingredients
Method
1.Preheat oven to 220°C (200°C fan forced). Line two oven trays with baking paper.
2.Using a small knife, cut a 1cm (½-inch) border inside each eggplant half, scoop out the flesh without breaking the skin. Reserve flesh for another use. Place eggplant shells, cut-side-up on oven trays, cover with foil. Bake 25 minutes.
3.Meanwhile, heat half the oil in a large frying pan over medium heat, cook onion, celery, garlic and oregano, stirring, 3 minutes or until soft. Add capsicum, cook, stirring, 3 minutes or until soft. Stir in tomato, rind and juice, remove from heat. Stir in fetta and olives, season to taste.
4.Combine breadcrumbs, parmesan and parsley in a small bowl, season to taste.
5.Reduce oven to 200°C (180°C fan forced).
6.Spoon capsicum mixture into eggplant halves;,op with breadcrumb mixture. Bake 25 minutes or until eggplant is tender. Drizzle with remaining oil before serving.
