Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant)

• 3 large eggplants, peeled and diced
• salt
• 1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
• 1 egg
• 5 tablespoons chopped fresh basil or 2 tablespoons dried basil
• 3 -4 tablespoons dried breadcrumbs
• salt and pepper, to taste
• 4 large bell peppers
• 1 1/2 cups mozzarella cheese, to be divided into 8 parts
• 3 -4 tablespoons water
• Pam cooking spray or olive oil, when drizzling the dish
• aluminum foil

1. Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
2. Wash eggplants again to ensure the bitterness is removed.
3. Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
4. Remove eggplants to a food processor and pulse for a few seconds.
5. Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
6. In the meantime, preheat oven to 200u0b0C.
7. Cut off tops of green peppers and remove seeds.
8. Arrange bell peppers in a casserole dish with the open part showing.
9. Distribute the eggplant stuffing mix to the bell peppers.
10. Top each pepper with mozzarella cheese.
11. Spray Pam onto the dish and add the water.
12. Cover with a tight fitting lid or aluminum foil.
13. Bake 30 minutes or until the peppers are tender.

eggplants, salt, olive oil, egg, fresh basil, salt, bell peppers, mozzarella cheese, olive oil, aluminum foil

Taken from www.food.com/recipe/peperoni-ripieni-italian-stuffed-bell-peppers-with-eggplant-305648 (may not work)