I've had this recipe sitting in my recipe box for quite some time. It was passed on to me from my mom and she said it was delicious, but I wanted to try it before I made it. Well Mom had some leftovers a few weeks ago. They were so good leftover that I couldn't imagine how good they would be straight from the oven. Mom said this was a time consuming recipe so I was waiting for a lazy Sunday to give it a try.
Neapolitan-Style Stuffed Peppers
What you need:
2 medium eggplants
6 large red, yellow, or orange bell peppers
1/2 cup plus 3 tablespoon olive oil
3 medium tomatoes, peeled, seeded, and chopped or 1 large can diced tomatoes ( I used San Maranzo from an Italian grocery store)
6 anchovy fillets finely chopped (Don't let this freak you out!! It won't hurt you, I swear!)
3 large garlic cloves, finely chopped
1 large yellow onion, diced
3 tablespoons chopped flat leaf parsley
pepper to taste
Step 1) Trim eggplant and cut into 3/4 inch cubes. Layer in a colander and sprinkle with salt to let the bitter juice drain out. Let stand for about a half hour. Rinse and pat dry with a paper towel.
Step 2) Preheat oven to 400. Oil baking pan just large enough to hold peppers upright.
Step 4) Heat 1/2 cup olive oil over medium heat in a very large skillet. Add eggplant and cook, stirring occasionally until tender, about 10 minutes. Stir in tomatoes, onions, anchovies, garlic, parsley, and pepper. Bring to a simmer and cook 5 minutes. Stir in 1/2 cup bread crumbs and remove from heat.