© 2019 MarcaRelli
This is not your traditional stuffed peppers. No rice. No meat. No cheese. If you’re into the whole low fat and/or gluten free thing, this bud’s for you.
A high quality extra virgin olive oil is a real plus for this recipe. Check what’s on sale, then eighty-six the pack of Camels and go for it.
Don’t let the anchovies scare you. We’ll dissolve them in the olive oil which adds a wonderful briny depth of flavor without any fishy overtones. Trust me.
Oh, and hide the salt shaker on this one. The olives, capers and anchovies will give it more than enough zotz.
Need This
4 large red bell peppers
2 large eggplants
6 cloves of garlic – sliced
Olive oil
1 – 2 ounce tin of flat anchovies
1 – 3 ounce jar of capers (the small ones in brine)
1/2 cup pitted Kalamata olives – sliced crosswise
Ground black pepper
Dried oregano
Fresh Italian flat leaf parsley – chopped
Do This
Heat your oven to 350 F.
Slice the eggplant into several lengthwise slices. Slice those slices again lengthwise then crosscut to get squares.
Pour a couple-a-three glugs of olive oil into a large fry pan and put a medium heat under it.
Add the sliced garlic and the anchovies to the oil and bring them to a nice sizzle. Using the back of a wooden (or plastic) spoon, mash the anchovies around in the hot oil until they break up into grainy bits. Continue to fry until the garlic gets golden.
Now add the chopped eggplant to the pan. Continue frying, stirring frequently, until the eggplant turns translucent – about 7 to 9 minutes. Turn off the heat and let the eggplant stand while you make up the peppers.
Cut around the top of each of the peppers and pull out the cores and as many seeds as you can.
If you have a gas range, char the peppers over the open flames until blackened all around, then toss them into a paper bag and crimp it closed.*
When you are ready to serve, remove the peppers from the bag and scrape off most of the black char with the sharp edge of a knife. Be careful that you don’t split the pepper.
Drain the brine off the capers and add them and the sliced olives to the pan with the eggplant. Put a medium heat under the pan and warm it all up nice. Add ground black pepper and dried oregano to taste. Sprinkle in the fresh parsley then turn off the heat.
Scoop the eggplant mixture into the pepper cavities, gently tamping it down inside the pepper with the back of a tablespoon. Stuff the peppers to the brim or until you run out of eggplant.
Place the stuffed peppers upright into an oven proof baking dish – with sides. Warm at 350 F for about 5 to 7 minutes or until peppers are hot to the touch.
Serve hot with a side of fava beans and a fine chianti.
Serves 4. My cost approx. $ 12.92 total – about $ 3.23 per serving.
*Or you can steam them in a pot with a little water until they’re soft. GMN