Stuffed Peppers with Eggplant
1 medium-sized eggplant
Slice the eggplant into 1/4-inch-thick slices. Salt lightly and set aside on paper towels to drain for one-half hour. Rinse lightly and pat dry. Chop coarsely. In a large skillet, heat the oil and saute the eggplant over high heat until browned and tender, approximately 5 minutes.
1 egg, beaten
1/4 cup olive oil
1 cup bread crumbs
2 garlic cloves, minced to a paste with a pinch of salt
1/2 cup finely grated Parmesan cheese
1/4 cup pine nuts
1/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh herb leaves, such as basil, marjoram, thyme, or oregano
6 red or yellow bell peppers
Chop the cooked eggplant again and combine it with the bread crumbs, garlic, Parmesan, pine nuts, parsley, and herbs in a bowl. Add the beaten egg and mix well. Cut the tops off the peppers and remove and discard the seeds and white-ish core from both the tops and from inside the peppers. Reserve the tops.
Stuff the eggplant mixture loosely into the peppers. Secure the tops to the peppers with toothpicks. Cook the peppers in a covered grill over a medium-hot to low fire for 1 hour turning occasionally.
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