Roasted Peppers Stuffed with Aubergine

  • Servings: 4-6
  • Difficulty: medium
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A famous stuffed roasted peppers from northern end of the Gulf of Naples made of char grilled peppers stuffed with aubergines, croutons, olives and capers.

0486 red peppers
500 gms aubergines
olive oil for cooking
6 slices of bread
100 gms olives, pitted and halved
75 gms salted capers, rinsed and squeezed dry
2 garlic cloves, finely chopped
2 anchovy fillets, chopped
a small bunch of fresh flat leaf parsley, finely chopped
½ tsp ground black pepper
salt to taste


Preheat oven to 150oC. Char the peppers under a hot grill until their skins are blistered and blackened in places. Carefully peel off the skin and discard. Also discard the stem, central membrane and seeds. Keep the peppers whole.

Heat a little olive oil in a frying pan over a medium heat. Add the aubergines and sauté for a few minutes until they start to turn brown. Remove from the pan with a slotted spoon, and drain on kitchen paper

Using the same pan, gently fry the bread cubes until golden, adding a little extra oil, if necessary.

Remove the croutons from the pan and carefully mix with the aubergines, olives, capers, garlic, anchovies and parsley to make a stuffing. Season with salt and black pepper.

Fill the peppers with the stuffing until they are plump, and the stuffing is slightly mounded at the top.

Arrange all peppers in a baking dish. Drizzle with extra olive oil and roast peppers in the oven for 20 – 25 minutes.

Serve hot.

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