Roasted Red Bell Peppers with Eggplant (Funghetto)
You can never have too many side dish recipes, so give Roasted Red Bell Peppers with Eggplant (Funghetto) a try. This recipe makes 4 servings with 479 calories, 7g of protein, and 36g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 50 minutes. A mixture of parmesan, olive oil, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious.
Instructions
Watch how to make this recipe.
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.
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.
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.
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.