1/4 cup olive oil
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.
Peninsula Clarion ©2015. All Rights Reserved.