Roasted Red Peppers With Lamb, Eggplant and Chili Sauce

• 4 small red bell peppers
• 2 tablespoons peanut oil
• 2 garlic cloves, finely chopped
• 1 piece gingerroot, freshly grated (1 inch long)
• 10 ounces ground lamb
• 12 eggplant, chopped into 1/2-inch cubes
• 2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
• 1 tablespoon chili-garlic sauce
• 1 tablespoon light soy sauce
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 8 pitted kalamata olives, chopped

1. Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases.
2. Set pepeprs and lids aside.
3. Heat the oven to 400 degrees.
4. Heat a wok or large skillet over high heat.
5. Add the peanut oil; heat until oil just begins to smoke.
6. Add the garlic and ginger.
7. Add the lamb; stir-fry until slightly browned, about 3 minutes.
8. Add the eggplant; stir-fry until it begins to soften, about 1 minute.
9. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
10. Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place.
11. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes.
12. Transfer to a plate.
13. DRizzle with olive oil; garnish with olives.

red bell peppers, peanut oil, garlic, gingerroot, ground lamb, eggplant, rice wine, chiligarlic sauce, soy sauce, salt, ground pepper, extra virgin olive oil, olives

Taken from www.food.com/recipe/roasted-red-peppers-with-lamb-eggplant-and-chili-sauce-278771 (may not work)