Peperoni Ripieni

Peppers Stuffed with Eggplant

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The dairy section of La cucina nella tradizione ebraica is the source of this delicious adaptation of eggplant-stuffed peppers. It is basically a Sephardo-Italian dolma or a chopped version of eggplant Parmesan slipped inside a pepper.


  • 3 eggplants, about 1 pound each, peeled and diced
  • Salt
  • Olive oil, as needed


Sprinkle the diced eggplant with salt, place in a colander, and let stand for about 1 hour to drain off any bitter juices. Rinse and pat dry.

Warm ¼ cup olive oil in a sauté pan over low heat. Add the eggplant in batches and sauté until tender, about 10 minutes, adding more oil as needed. Trans