Roasted Red Bell Peppers with Eggplant Funghetto
Ingredients
- Vegetable oil cooking spray
- 2 medium red bell peppers, halved lengthwise, cored and seeded
- 1 tablespoon extra-virgin olive oil
- 1/4 cup vegetable oil
- Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
- 1/4 teaspoon kosher salt
- One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
- 20 pitted medium black olives, chopped
- 20 pitted medium green olives, chopped
- 2 tablespoons capers, rinsed and drained
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons plain breadcrumbs
- 2 tablespoons grated Parmesan
- 2 tablespoons extra-virgin olive oil
Instructions
Roasted Red Bell Peppers with Eggplant (Funghetto) serves 4 original recipe by Food Network.
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