Within the Sorrento peninsula, well-known for the Amalfi Coast, bell peppers are full of a combination of eggplant, olives, capers, bread, basil, and parsley. We loved this humble however tasty vegan antipasto at Lo Stuzzichino. It’s a little bit of a chore to peel and stuff the peppers, however in any other case this can be a fairly simple dish. The phrase imbottiti means “buttoned up”, and is a typical identify for stuffed greens within the south of Italy.
For six servings
- 6 bell peppers (purple, yellow, or orange)
- 2 eggplants (about 600 grams gross weight)
- 100 grams stale white bread
- 50 grams pitted olives
- 25 grams salted capers, rinsed and dried
- 12 leaves contemporary basil
- salt and freshly floor black pepper
- further virgin olive oil
- handful of contemporary flat leaf parsley
- 1 Tbsp dried breadcrumbs
Begin by roasting the bell peppers beneath the broiler for 5-10 minutes per facet. Place them near the warmth supply, as you need the pores and skin to blacken with out overcooking the peppers.
Place the peppers in a plastic bag and shut it to permit the steam to loosen the pores and skin whereas they cool off.
Within the meantime, pierce the eggplants throughout with a fork and roast them within the oven at 180C/350F for 1 hour.
The eggplant ought to develop into comfortable. Permit them to chill till you possibly can deal with them.
Peel the peppers after they have cooled down sufficient that you are able to do so with out burning your fingers. Do that fastidiously, to maintain the peppers complete. Take away the stems and take away the seeds from the within by scraping fastidiously with a spoon.
Lower the ends off the eggplant and discard. Use a spoon to scrape the eggplant flesh out, and discard the pores and skin.
Chop the bread. Put the bread in a blender along with the eggplant, basil, parsley, capers, olives, and about 3 tablespoons of additional virgin olive oil.
Puree to acquire a rough however homogeneous combination. Style and alter the seasoning with salt and freshly floor black pepper. Because the capers and olives are already salty, chances are you’ll not want so as to add any salt. Add some extra olive oil if the combination appears too dry.
Brush an oven dish with olive oil. Fastidiously stuff the bell peppers with the stuffing, and place them within the oiled oven dish. Drizzle with a little bit of olive oil and sprinkle with dried breadcrumbs. The dish will be ready prematurely up so far.
Bake the peppers within the oven at 180C/350F for about half-hour.
Drizzle with some extra further virgin olive oil and sprinkle with minced contemporary flat leaf parsley to serve.
That is very good with a lightly-colored dry rosé, however a white from Campania similar to Greco or Fiano would additionally work.