Peperoni Ripieni

Name: Peperoni Ripieni (Peppers Stuffed with Eggplant)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 to 4 tablespoons water; 1 egg; 4 large bell peppers, halved lengthwise and stems, seeds, and thick ribs removed; 5 tablespoons chopped fresh basil; ½ to ¾ pound fresh mozzarella cheese, sliced; Freshly ground black pepper to taste; Salt; Olive oil, as needed; 3 eggplants, about 1 pound each, peeled and diced; 3 to 4 tablespoons fine dried bread crumbs

Peppers Stuffed with Eggplant

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

The dairy section of La cucina nella tradizione ebraica is the source of this delicious adaptation of eggplant-stuffed peppers. It is basically a Sephardo-Italian dolma or a chopped version of eggplant Parmesan slipped inside a pepper.

Ingredients

3 eggplants, about 1 pound each, peeled and diced
Salt
Olive oil, as needed

Europe
Italy
Main course
Mediterranean
Vegetarian

Method

Sprinkle the diced eggplant with salt, place in a colander, and let stand for about 1 hour to drain off any bitter juices. Rinse and pat dry.

Warm ¼ cup olive oil in a sauté pan over low heat. Add the eggplant in batches and sauté until tender, about 10 minutes, adding more oil as needed. Trans