Roasted Red Bell Peppers with Eggplant (Funghetto)

Ingredients

• 20 medium olives black pitted chopped
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons breadcrumbs plain
• 2 tablespoons capers rinsed drained
• 16 ounce japanese eggplants trimmed cut into 1/2-inch pieces
• 20 medium olives green pitted chopped
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons olive oil extra-virgin
• 2 tablespoons parmesan grated
• 2 medium bell peppers red cored halved lengthwise seeded
• 26 ounce tomato-basil sauce such as giada de laurentiis for target tomato-basil sauce
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• baking pan
• broiler

Directions

1. Watch how to make this recipe.
2. 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.
3. Bake until the peppers are tender but still holding their shape, about 20 minutes.
4. Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet.
5. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes.
6. Drain on paper towels and season with salt.
7. 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.
8. For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
9. Preheat the broiler.
10. Spoon the filling into the bell peppers and sprinkle the topping over the filling.
11. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.