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

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag