Indian stuffed peppers

This is my favorite go to dinner!

2 green peppers, 1 large eggplant, 2 T olive oil, 1 onion diced, 2T garam masala, 1/2 Boursin cheese round, 1 T cilantro dry or 2 T fresh s & p to taste 1 T garlic.

Sauce
1 T oil, 1/2 c water, 1 can diced tomatoes, 1 medium chopped onion, 1 c yogurt, 1 jar Patak's Vindaloo curry paste

Rice cooked and served with peppers.

Preheat oven to 400- cook peppers 35-45 minutes.
1. Slice onion, eggplant (peel first), gut green peppers and place peppers in baking dish with oil drizzled ( helps soften while baking.)
2. Heat oil, add onion, garlic until onions are translucent.
3. Add eggplant, I use a wok. It works best for the eggplant. Fry until it softens then add cilantro, salt, pepper, and gar am masala.
4. Stir about a minute. Add cheese to eggplant mixture and let melt slightly.
5. Add to stuffed peppers and add to oven for 45 minutes.
6. Meanwhile, make sauce. Add oil, onion, and fry til translucent, add tomatoes and water. Next add curry paste, stir for a couple minutes, then add yogurt. Leave on low, until served, stirring once in awhile.
7. Make rice.
8. On each plate put a scoop of rice, the pepper and the sauce!