Stuffed Peppers

4 red peppers
1 eggplant
1 zucchini
50 grams of leek
100 grams of cooked ham
garlic
oregano
olive oil
salt and pepper

Wash the zucchini and cut in thin slices. Chop the leek with a clove of
garlic and cook over a low fire with a dash of oil. Add the zucchini.
Cut the eggplant in small cubes and add to the pan, cooking for about
two minutes. Add a pinch of oregano, salt and pepper.
Cut the peppers in half the long way, remove seeds and white strips,
wash and dry and place them on a greased pan. Fill with the cooked
vegetables and top with the chopped ham. Add a dash of oil to each
pepper half and cook for half an hour in the oven set to 180 degrees
(C). Serves 4 people.

That's it!

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