Bell Peppers with Eggplant Filling
Bell peppers with eggplant filling is a recipe with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 2 eggplants
- 2 EL raisins
- 1 EL pine nuts
- 2 Garlic cloves
- 1 small dried chili pepper
- salt
- Pepper (freshly ground)
- olive oil
- 2 EL chopped basil
Instructions
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1.
Wash the bell peppers and roast them in a hot oven until their skins blister. Peel off the skin, then carefully remove the seeds and membranes.
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2.
Wash the eggplants, slice lengthwise and dice small. Place them in a bowl of cold salted water and let sit for 20 minutes. Drain, squeeze out excess liquid, and pat dry. Peel the garlic and thinly slice it. Heat 8 EL olive oil in a pan and sear the eggplant cubes until browned on all sides. Reduce heat and add raisins, garlic, and crumbled chili pepper. Cover and cook over medium heat for 8 minutes, stirring frequently, until the eggplants are tender. Season with salt and pepper and let cool slightly. Stuff the bell peppers with this mixture.
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3.
Fill a shallow pot with 125 ml salted water and 1 EL olive oil. Bring to a boil. Reduce heat, add the stuffed peppers, cover, and simmer for 8-10 minutes. The peppers should not become too soft. Let them cool and serve warm.
