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maltatoday, WEDNESDAY, 16 NOVEMBER 2016 14 Food Gourmet Today goes Mediterranean with bell peppers Bell peppers are at the heart of Mediterranean cuisine. Last week, on Gourmet Today TV, Michael Diacono made some easy dishes using this abundant ingredient. He used the Mediterranean influence to make a stuffed pepper dish with plum tomatoes, anchovies and olives, which are perfect served with a crust of Maltese bread. He also made a Tunisian inspired dish of pan-fried peppers with aubergines and spices topped with a fried egg. Don't miss Gourmet Today TV, every Saturday at 16:05. Mediterranean stuffed peppers Tunisian peppers and eggs COMING UP THIS WEEK This week Michael Diacono is back in the kitchen and calamari are on the menu. He makes some pickled calamari, which can be kept in the fridge for a week and served with Maltese bread. He then makes a pasta sauce with calamari, cannellini beans and olives. Don't miss Gourmet Today TV, every Saturday at 16:05. Ingedients • 3 bell peppers • 3 plum tomatoes • 3 tbsp kalamata olives • 3 tsp capers • 6 anchovy fillets • Handful basil • 1 clove garlic • Handful parsley, chopped • Salt and pepper Method 1. Cut the peppers in half and remove the seeds. 2. Place in a baking dish. 3. Slice the tomatoes into wedges and place in the peppers. 4. Add the olives and the capers and one anchovy fillet per pepper half. 5. Add the basil parsley and sprinkle the finely chopped garlic over the top. 6. Season with salt and pepper and olive oil. 7. Add a little bit of water to the bottom of the dish. 8. Bake in the oven at 190°C for 45 mins. 9. Serve the roasted peppers with mozzarella di bufola. Season with salt and pepper, some more parsley, and some Maltese bread. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016. Ingedients • 2 cloves garlic • 1 tsp caraway seeds • 1 tbsp ras el hanout • Salt • Olive oil • 1 small aubergine • 2 peppers • 1/2 chilli • 1 tomato • Handful coriander • 4 fried eggs Method 1. Place the garlic, caraway seeds, ras el hanout and salt in a pestle and mortar and crush into a paste. 2. Add some olive oil to a pan and add the paste. 3. Dice the aubergine and add to the pan. 4. Roughly chop the peppers and add to the pan. 5. Add the chilli, using more or less as you wish. 6. Chop the tomato and add the to the pan. 7. Add the chopped coriander. 8. Fry and egg in a clean pan with olive oil. Season with salt and pepper. 9. Serve the fried eggs on a bed of vegetables garnished with parsley. This recipe first appeared on Gourmet Today TV, aired on TVM on 12 November, 2016.