1 jar roasted red peppers
1 medium to large eggplant.
1/4 cup oil plus drizzling oil
2 cloves of garlic (to taste)
Black pepper (to taste)
Salt (to taste)
1/4 cup cilantro, finely chopped
Separately roast eggplants; roast well.
Make sure to poke holes in the eggplant so they won't explode in the oven.
Place the roasted, peeled and seeded eggplant in the blender until pureed. Add garlic, pepper, salt and 1/4 cup of olive oil to the lender and blend.
With this mass fill the inner part of the peppers.
Place peppers on individual salad plates.
Drizzle with a little bit of oil and sprinkle finely cut cilantro on top.
Serve with tomatoes.