From Vegetarian and Vegetable Cooking, by Christine Ingram.

4 sweet red peppers, halved and seeded           1 eggplant cut into cubes

1 onion, sliced                                                  1 garlic clove, crushed

2 TBSP olive oil                                               1-15 oz. can tomatoes, chopped

1 tsp ground coriander                                      salt and fresh ground pepper

1 TBSP chopped fresh basil                              4 oz. Goat cheese, crumbled

2 TBSP breadcrumbs

Blanch the pepper halves in boiling water for 3 minutes, and then drain well.  Sprinkle the eggplant chunks with salt, place in a colander and leave to drain for 20 minutes.  Rinse and pat dry.  Sauté onion and garlic in the oil for 5 minutes until they are soft, then add the eggplant and cook for another 5 minutes, stirring occasionally.  Pour in the tomatoes, coriander, and seasonings.  Bring to a boil, and then simmer for 10 minutes, until the mixture is thick.  Cool slightly and stir the basil and half of the cheese.  Spoon the filling into the pepper halves and place on a shallow heatproof serving dish.  Sprinkle with cheese and breadcrumbs, then brown lightly under the grill.  Serve with rice and salad.