Peppers Stuffed with Eggplant, Olives and Romano
Recipe by: Teresa and Mimmo: Little Italy, NYC
Serving Size: 4

4 large red bell peppers

Stuffing:
2 onion, chopped
3/4 cup olive oil
1 1/2 lbs eggplant, cut into 1/2-inch cubes
3 tbsp capers
12 large green olives, coarsely chopped
4 anchovies, minced
1 cup croutons
1 oz Romano cheese, grated
2 tbsp parsley, minced
3 tbsp basil, minced

Char the peppers over an open flame, turning them for 2 to 3 minutes, or until the skins are blackened. Enclose in a paper bag to steam until cooled. Keeping them whole, peel, and discard the seeds and ribs. Note: Do not broil to char as the peppers will not keep their shape to stuff.

Make the stuffing:
In a large skillet cook the onions in 1/4 cup of the oil over moderate heat, stirring, until they are golden and transfer them to a large bowl.

Add 1/4 cup of the remaining oil to the skillet, heat it over moderately high heat until it is hot, and in it saute half the eggplant, stirring, until it is tender. Transfer the eggplant to the bowl.

Heat the remaining 1/4 cup oil over moderately high heat until it is hot and in it saute the remaining eggplant, stirring until it is tender. Transfer the eggplant to the bowl and stir in the capers, olives, anchovies, croutons, romano, parsley, basil and the salt and pepper. Divide the stuffing among the peppers.

Arrange the peppers in a buttered baking dish and bake them in a preheated 400 degree oven for 10 minutes or until they are heated through.