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.
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.
Arrange the peppers hollow ends up in a baking dish. Stuff the eggplant mixture into the peppers, dividing it evenly. Top each pepper half with
© 1998 Joyce Goldstein. All rights reserved.