2 medium eggplants
1 marrow
1 red bell pepper
100 gr. of taleggio cheese
oil, origano, salt, pepper
Cut in half the eggplant and cook in the oven for 20 minutes. Take out the pulp and mix with the marrow and diced bell pepper. Fry in a little olive oil, fill the eggplant with the mixture and garnish with slices of taleggio cheese and origano. Place in the oven until the cheese is melted.
Serve hot.