Peppers angelo

1/4 cup olive oil

• Photos

Photos By Sue Ade

'Peppers Angelo,' brimming with eggplant, onions, mushrooms, tomatoes, and more, is just one example of the dishes you'll find recipes for in Jasper J. Mirabile, Jrs.'s "Jasper's Kitchen Cookbook: Italian Recipes and Memories from Kansas City's Legendary Restaurant." Mirabile's cookbook contains more 100 recipes for both classic and contemporary Italian dishes.

1 large eggplant, cubed

1/2 medium onion, cut into very thin strips

1 (15-ounce) can tomatoes, chopped

3 cloves garlic, chopped

1/4 teaspoon dried basil

1/2 teaspoon sugar

1/2 teaspoon salt

Freshly ground black pepper

4 anchovies, chopped

18 black olives, pitted and halved

5 large mushrooms, sliced

3 tablespoons drained capers

3 cups plain croutons

2 tablespoons cream sherry

1/4 cup raisins

6 green bell peppers, halved and boiled for 10 minutes

2 cups marinara sauce

Preheat the oven to 350 degrees. Heat the olive oil in a saut pan over medium heat; add the eggplant and onion, and saut for about 7 minutes, until soft. Add the tomatoes, garlic, basil, sugar, salt, and pepper to taste.

Continue to saut until the onion is translucent, 3 to 4 minutes longer. Stir in the anchovies and olives. Cook for about 5 minutes, then add the mushrooms and capers. Raise the heat to medium-high and saut for 2 to 3 minutes. Add the croutons and stir well.

Add the sherry and cook, stirring, until the croutons soak up all of the sauce, about 3 minutes.

Add the raisins and mix well. Stuff the mixture into each half pepper.

Place the peppers on a baking sheet and roast for 35 minutes, or until the peppers are tender.

Be sure not to overcook the peppers or they will get mushy. Top each pepper with hot marinara sauce and serve.

Serves 6 to 12.