Bettina Campolucci Bordi
By Bettina Campolucci Bordi
A steady favourite in the Bordi family. My larger-than-life Italian father-in-law makes these wonderful stuffed veggies on visits.
Preheat the oven to 240°C (450°F/Gas 8).
While the oven is heating up, cut all of the vegetables, except the onion, in half and scooping out the insides. Place the scooped-out flesh of the aubergines and courgette into a bowl, but discard the insides of the tomato and peppers.