Roasted Red Bell Peppers with Eggplant (Funghetto)

Total Time:
1 hr 10 min
15 min
55 min

4 servings

  • Peppers:
  • Vegetable oil cooking spray
  • 2 medium red bell peppers, halved lengthwise, cored and seeded
  • 1 tablespoon extra-virgin olive oil
  • Eggplant:
  • 1/4 cup vegetable oil
  • Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
  • 1/4 teaspoon kosher salt
  • Filling:
  • One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
  • 20 pitted medium black olives, chopped
  • 20 pitted medium green olives, chopped
  • 2 tablespoons capers, rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Topping:
  • 2 tablespoons plain breadcrumbs
  • 2 tablespoons grated Parmesan
  • 2 tablespoons extra-virgin olive oil
Watch how to make this recipe.
  • 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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