6very ripe plantains, peeled (skin must be partially black)
2tablespoonsoilto grease tray
For the filling
2large onions, diced finely
1red bell pepper, diced
2large eggplants, washed and diced (unpeeled)
6large tomatoes, diced
1/2teaspoonof cayenne pepper
1 1/2teaspoonsalt, or to taste
1/4teaspoondry, crushed oregano
1/4teaspoonpepper, or to taste
Boil plantains: Boil the plantains -having added the salt to the water - until they are fork-tender (about 15 minutes). In the meantime, grease a baking sheet with oil. Remove the plantains from the water, slice along their length, and pull apart to create the boats (discard the central "nerve"). Place on the baking tray and set aside.
Cook filling: Heat olive oil over low heat. Add onions and cook stirring until they turn translucent. Add garlic, bell pepper, tomatoes, and eggplants and mix. Cover and simmer until the vegetables are cooked through and all liquid has evaporated.Season with cayenne pepper, salt to taste, oregano, and pepper to taste.
Stuff plantains: Divide the filling between the plantains. Top with the cheddar cheese.
Bake: Cook in preheated oven to 350ºF [175 ºC] until cheese is bubbly and starts to turn golden brown (about 20 mins.).
Serving: Garnish with the chives and serve.
For a vegan version, leave out cheese, or use a vegan substitute.If you don't like spicy food, don't add the cayenne pepper.