This is a classic Neapolitan stuffed pepper recipe, and does require care in the preparation. If the bread in the filling becomes a gritty paste, if the eggplant aren't well fried, if the peppers aren't thoroughly cooked, or if the ratio between container and filling is off, you'll end up with something soft, squishy, and inedible.
Assuming everything works (and it's not that difficult), stuffed peppers are actually better the day after they're made, because the flavors of the filling have time to meld and develop. To serve 6 you will need:
Assuming everything works (and it's not that difficult), stuffed peppers are actually better the day after they're made, because the flavors of the filling have time to meld and develop. To serve 6 you will need:
Prep Time: 45 minutes
Cook Time: 45 minutes
Ingredients:
- 12 large peppers
- 1 1/4 pounds eggplant
- 2 ounces (7 tablespoons) salted or pickled capers, rinsed -- salted will be better, if you can find them
- 1/4 pound pitted sweet black olives, coarsely chopped
- 1/4 pound salted anchovies (canned if need be), rinsed, boned, and chopped
- 1 clove garlic, minced
- 1 clove garlic, whole
- Oregano to taste
- 1 small bunch parsley, minced
- 12 heaping tablespoons bread crumbs
- 3/4 cup olive oil
- 2 plum tomatoes, blanched, peeled and chopped
- A pot of olive oil for frying
- Salt and pepper, if needed
Preparation:
Prepare the peppers by cutting around the stems, shaking out the seeds, washing them, and patting them dry. Next, broil them, turning them every few minutes, to blister the skins, and gently rub the skin off with a towel, taking care not to pierce the peppers. If you would rather leave the skins on you can, increasing the baking time given below to an hour.
Peel and dice the eggplant, fry the pieces in abundant hot oil, and drain them well on absorbent paper.
Next, heat 1/4 cup olive oil in a skillet with the whole clove of garlic. When the garlic has browned, remove and discard it, and brown the bread crumbs. When the crumbs have browned, stir in the olives, tomatoes, capers, parsley, oregano, minced garlic and ground black pepper to taste. Cook over an extremely low flame for a few minutes, stirring gently, then stir in the minced anchovies and the eggplant. Taste the mixture and add salt if need be.
Preheat your oven to 350 degrees (180 C).
Divide the mixture into 12 parts and fill the peppers. Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (I'd go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour. They're wonderful served cold, and even better the next day. They'll go very well as a one-course meal with a chilled fruity white wine, for example Vernaccia, Fiano or Vermentino, and a salad. Or you can serve them as a second course, again with white wine.
Yield: 6 servings Neapolitan stuffed peppers.
Peel and dice the eggplant, fry the pieces in abundant hot oil, and drain them well on absorbent paper.
Next, heat 1/4 cup olive oil in a skillet with the whole clove of garlic. When the garlic has browned, remove and discard it, and brown the bread crumbs. When the crumbs have browned, stir in the olives, tomatoes, capers, parsley, oregano, minced garlic and ground black pepper to taste. Cook over an extremely low flame for a few minutes, stirring gently, then stir in the minced anchovies and the eggplant. Taste the mixture and add salt if need be.
Preheat your oven to 350 degrees (180 C).
Divide the mixture into 12 parts and fill the peppers. Put the peppers in a well-oiled ovenproof dish, sprinkle them with oil to taste (I'd go with a quarter cup or so) and roast them for 1/2 to 3/4 of an hour. They're wonderful served cold, and even better the next day. They'll go very well as a one-course meal with a chilled fruity white wine, for example Vernaccia, Fiano or Vermentino, and a salad. Or you can serve them as a second course, again with white wine.
Yield: 6 servings Neapolitan stuffed peppers.
