Peppers Stuffed with Aubergines and Mozzarella

Name: Peppers Stuffed with Aubergines and Mozzarella (Peperoni Ripieni di Melanzane e Mozzarella)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 5 tablespoons extra virgin olive oil, plus 1-2 tablespoons for the pesto and extra for greasing; 5 tablespoons extra virgin olive oil, plus 1-2 tablespoons for the pesto and extra for greasing; 2-3 aubergines, about 700 g (1 lb 9 oz), cut into 1cm (½in) cubes; 20 g (¾ oz) fresh basil, leaves and stems; 20 g (¾ oz) fresh basil, leaves and stems; 20 g (¾ oz) fresh basil, leaves and stems; 2 tablespoons freshly grated Parmesan cheese; 4-5 peppers of any colour about 150 g (5½ oz) mozzarella, sliced; 4-5 peppers of any colour about 150 g (5½ oz) mozzarella, sliced; sea salt and black pepper, to taste; sea salt and black pepper, to taste

Peperoni Ripieni di Melanzane e Mozzarella

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 35

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

This great versatile dish works equally well as a starter or main course. I like to mix the aubergines with a basil pesto and sometimes I mix a little crumbled feta with the mozzarella - even if that’s breaking Italian culinary rules! The stuffed peppers keep well in the fridge for a few days, and also freeze well.

Ingredients

5 tablespoons extra virgin olive oil, plus 1-2 tablespoons for the pesto and extra for greasing
2-3

Method

Heat the 5 tablespoons of oil in a large, non-stick frying pan over a medium heat, add the cubed aubergines with a pinch each of salt and pepper and stir well.
Cook the aubergines for 10 minutes, partially covered and stirring occasionally, until tender, then remove the lid and cook for a further 10 minutes until lightly golden. Remove from the heat.