Red Pepper Eggplant Ajvar Recipes
ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
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- Thoroughly wash, then pat dry whole eggplants and horn peppers. If you are using a wood stove, place foil on top of it and roast the peppers first. If using a regular stove, use both racks. (If you only have one rack then use the rack plus the bottom of your oven.) Cover a baking sheet with foil (or the rack itself if you don’t have a baking sheet), and line it with as many peppers as you can, leaving a bit of space between them, then place inside. Repeat for the second rack, or bottom of the oven. You’ll have to do this in two to three batches for the peppers.
- Roast peppers for about 25-30 minutes (check once or twice), then turn them over if they’re done on the bottom end. They should have little black patches here and there, and the skin will be coming up. They’ll also be soft, and will exert some of their fluid. For the next 20-25 minutes frequently check the peppers, and turn them to the side if necessary to make sure they’re roasted on all sides. At about 50-55 minutes of roasting, they should be completely roasted. Don’t be overly concerned with time, instead, watch that peppers are completely roasted, but not burned. It’s possible that one rack will be done, while the other still needs a little bit of time. So the timing here is only an indication. All depends on your oven and peppers.
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