Baked stuffed peppers

For 4 people: 4 large peppers-1 Eggplant-2 carrots-250 grams of tofu-200 gr of breadcrumbs-1 clove of garlic-1 handful of parsley-extra virgin olive oil-Salt and pepper-hot pepper (optional)

Chop the Eggplant and carrots previously cleaned. Put them in a pan and let it simmer for 20 minutes with a little oil.
Peel the peppers, cut them in half lengthwise and remove the core and seeds. Then whisk together garlic, parsley and tofu. Add the breadcrumbs, stewed vegetables and any chili.
Add salt and pepper to taste the insides of peppers, line them up in a baking pan previously greased and fill them with the mixture. Drizzle peppers with a little olive oil and bake for 50 minutes at 180° c.