This baked stuffed eggplant with cheese and peppers is a delightful and hearty dish that is sure to become a favorite. The rich flavors and creamy textures make it a perfect choice for any meal. Thank you for trying this recipe, and happy cooking! 😉

Frequently Asked Questions

1. Can I use a different type of cheese?
   • Yes, you can substitute with any cheese that melts well, such as Gouda or Fontina.
2. What if I don’t have Provencal herbs?
   • You can use Italian seasoning or a mix of thyme, rosemary, and oregano.
3. Can I make this dish vegan?
   • Yes, use vegan cheese substitutes and skip the yogurt or use a plant-based yogurt.
4. How can I prevent the eggplants from becoming too oily?
   • Brush the eggplants lightly with olive oil and avoid drenching them.
5. Can I prepare this dish in advance?
   • Yes, you can prepare the components ahead of time and assemble just before baking.
6. What type of olives should I use?
   • Use your favorite type of olives, such as Kalamata or green olives.

This version is concise, clear, and well-structured, making it easy to follow and appealing to readers.