Recipe for Stuffed Bell Peppers

Preparation of the vegetables. Preheat your oven to 220°C. Using a mandoline, slice the zucchinis into thin strips. Spread them in a dish, season with salt, and drizzle with olive oil. Bake for 5 minutes, just to soften the zucchinis.

Rinse the peppers. Preheat the oven to 160°C. Place the peppers in a baking dish with a little water at the bottom and cook for about 30 minutes at 160°C until the skin starts to blister. Allow to cool and then peel them. Cut them in half and remove the stem, seeds, and membranes. Cut the peppers into halves and set aside.

Wash the eggplants and cut them in half lengthwise. Score the flesh deeply, drizzle with a few drops of olive oil, and season with salt and pepper. Then place them on a dish and bake in the oven at 200°C for 45 minutes to 1 hour.

Once the eggplants are cooked, scoop out the pulp with a spoon and set aside in a dish. Add the anchovy fillets. Using an immersion blender, puree the mixture. Add the finely chopped garlic, paprika, cumin, and the remaining olive oil. Check the seasoning. Refrigerate.

Assembly of the pressé: Spray the sides of a 21 cm diameter and 10 cm high bowl and line it with plastic wrap. Spread the slices of zucchini in a circular pattern all around, allowing the slices to hang over the edge. Add a layer of eggplant caviar. Then add a layer of yellow bell pepper. Next, add the slices of mozzarella. Repeat with another layer of eggplant caviar. Finish with the red bell pepper. Fold the zucchini and the plastic wrap over the top. Place a plate on top, I used a small lid, then a weight to press it all down.

Refrigerate for at least 6 hours. I left it for a whole night.

To finish, at the time of serving, take it out of the refrigerator. Remove the plastic wrap and unmold onto a serving dish. Decorate with basil, and here I used bay flowers; I could have used nasturtium flowers but didn't think of it. Enjoy.