Eggplant-Stuffed Peppers
Grilling or oven-roasting bell peppers caramelizes them, turning them sweet, soft and versatile making this dish irresistible.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Colander
- Mixing bowl
- Paper towel
- Oven
- Pot
- Stove
- Slotted spoon
- Baking dish
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Tongs
Ingredients
- 2 small globe eggplants, trimmed and cut into 1⁄2" cubes
- Kosher salt
- 4 red bell peppers
- 1 cup vegetable oil
- 1 ripe tomato, peeled, seeded, and chopped
- 6 anchovy filets, finely chopped
- 6 sprigs parsley, finely chopped
- 1 clove garlic, peeled and minced
- 1 tbsp. capers, chopped
- 1⁄8 tsp. chopped fresh oregano
- 4 tbsp. fresh bread crumbs
- 2 tbsp. extra-virgin olive oil
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