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Roasted Red Bell Peppers with Eggplant (Funghetto)

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  • Level: Intermediate
  • Total: 50 min
  • Active: 35 min
  • Yield: 4 servings
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Vegetable oil cooking spray

2 medium red bell peppers, halved lengthwise, cored and seeded

1 tablespoon extra-virgin olive oil


1/4 cup vegetable oil

Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces

1/4 teaspoon kosher salt


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


2 tablespoons plain breadcrumbs

2 tablespoons grated Parmesan

2 tablespoons extra-virgin olive oil


  1. 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.
  2. 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.
  3. 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.
  4. For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  5. Preheat the broiler.
  6. 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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