Peperoni Imbottite (Roasted peppers stuffed with eggplant, olives and capers) - Wine & Spirits Magaz

Name: Peperoni Imbottite (Roasted peppers stuffed with eggplant, olives and capers) - Wine & Spirits Magaz
Ingredients: 6 Red peppers; 2 oz Eggplants, cut into ½-in cubes; Olive oil for cooking; 6 Slices of good-quality stale bread such as ciabatta or pane casereccio, cut into ½-in cubes; 3 oz Olives, pitted and halved; 2 1/2 oz Salted capers, rinsed and squeezed dry; 2 Garlic cloves, finely chopped; 2 Salted anchovy fillets, chopped; Handful of fresh flat-leaf parsley leaves, picked and chopped

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Cucina Napoletana, Interlink Books, 2008

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Ingredients

6 Red peppers
2 oz Eggplants, cut into ½-in cubes
Olive oil for cooking
6 Slices of good-quality stale bread such as ciabatta or pane casereccio, cut into ½-in cubes
3 oz Olives, pitted and halved
2 1/2 oz Salted capers, rinsed and squeezed dry
2 Garlic cloves, finely chopped
2 Salted anchovy fillets, chopped
Handful of fresh flat-leaf parsley leaves, picked and chopped