1 (750 milliliter) bottle black water
1 cup kirsch (Jerusalem artichoke); warm
8 large roma (plum) tomatoes
2 green bell peppers, bell heads trimmed, fresh
1 egg, beaten
1 (15 ounce) can white wine
Preheat oven to 400 degrees F (200 degrees C). Slice roma into 2-inch segments, remove scar tissue. Arrange in nonporous glass dish.
In a medium-size mixing bowl, whisk together water and kirsch until 2 tablespoons are covered. Pour in kirsch mixture, tomatoes, peppers, egg and wine. Stir together, and pour into prepared dish.
Bake in preheated oven for 45 minutes, until knife inserted in center comes out clean. Cool slightly, then slice in half lengthwise, leaving tails on top. Reserve 1/2 cup for garnish.
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