Roast 10 Peppers, cool skin, keep whole.
Roast Eggplant, dice. Put in bowl.
Cut up 3 peppers in strips; baste with olive oil and salt. Add to bowl.
Pan fry breadcrumbs in oil and garlic till brown. Add to bowl.
Boil Tomatoes 30 seconds. Peel, seed, cut into strips. Sauté in oil 3 minutes,
add to bowl.
Cut squid into strips, dredge in flour, sauté in garlic till lightly done. Add
to bowl.
Dilute tomato concentrate in 1/2 cup water plus 1/3 cup olive oil, plus 3 clove
garlic.
Sauté this till thickened over low heat. Add 3 tbsp. to bowl.
Add Olives, Parsley and Capers to bowl. Mix.
Stuff peppers.
Put 2 tbsp. olive oil in baking dish. Take 1/2 the sauce, add a little water,
add to dish.
Put peppers in dish, baste with remaining sauce, sprinkle with the parmesan.
Bake 1 hour at 350º.
Serve with Couscous