Verdure Ripiene alla Lucana

Preheat your oven to 180°C (350°F).

Prepare the vegetables: Halve the Bell peppers lengthwise and remove seeds and membranes. Cut the Eggplants in half lengthwise and scoop out most of the pulp, leaving a border of about 1 cm. Cut the Zucchini in half lengthwise and scoop out the pulp. Finely chop the removed eggplant and zucchini pulp.

Soak the Stale rustic bread in cold water for 5-10 minutes until softened. Squeeze out excess water thoroughly and crumble the bread into a large mixing bowl.