Carmela Soprano's Neopolitan Style Stuffed Peppers

Father's Day is this weekend.

Yes, we've covered main courses.

And we've touched on desserts.

Now for a vegetable.

You wouldn't know it to look at him, but Paulie Walnuts has a sweet side.

He said he often makes a potatoes and egg sandwich to improve the guys' morale.

They are in a high stress line of work, after all.

His chapter My Nucci in Artie's The Sopranos Family Cookbook has nice easy recipes.

Except for the recipe for Neopolitan Style Stuffed Peppers.

It's not hard to make, but it does take a bit of time.

About Father's Day...

You could do the peppers' prep work the day before and refrigerate them.

Or you could prepare them while chatting with the company.

I mean, stuffing peppers is not brain surgery.

And sitting together to prepare food is a good thing.

Want another do-together recipe?

My Ma's ravjul were often made at family gatherings.

Small, deep-fried ravjuletti are popular in Malta as an appetizer.

I don't know what happened when I counted the recipes.

I know this was supposed to be the last recipe.

But, after this recipe, there'll be another Neopolitan vegetable recipe.

Think of it as a bonus.

Hints:

Look for oil-cured black olives.

Gaeta olives would work well in this recipe.

This recipe is a bit salty.

If that can cause a problem, cut back on the capers.

                        Neopolitan Style Stuffed Peppers

Serves 6

Trim the ends from

2 medium eggplants (about 1 pound)

Cut them into 3/4 inch cubes.

Place them in a colander over a plate.

Sprinkle them with 

salt

Let drain for an hour to remove the bitterness.

Oil a baking pan that is just large enough to hold the upright peppers.

With a small knife, cut out the stems from

6 large red, yellow or green bell peppers

Remove the seeds and the white membrane.

Rinse the eggplants and pat dry with paper towels.

In a large deep skillet pour

1/2 Cup olive oil 

Heat oil over medium heat.

Add the eggplant and cook, stirring occasionally, about 10 minutes.

Stir in

3 medium tomatoes, peeled, seeded and chopped

3/4 Cup black olives, pitted and chopped

6 anchovy fillets, finely chopped

3 Tablespoons rinsed and drained capers

1 large garlic clove, finely chopped

3 Tablespoons chopped fresh flat-leaf parsley

pepper to taste

Bring to a simmer and cook for 5 minutes.

Stir in

1/2 Cup plain dry bread crumbs

Remove from heat.

Preheat the oven to 450º

Stuff the eggplant mixture into the peppers.

Stand the peppers in the prepared pan.

Sprinkle with

1 Tablespoon plain dry bread crumbs

Drizzle with

3 Tablespoons olive oil  

Pour around the peppers

1 Cup water

Bake for 60 minutes, until the peppers are tender and lightly browned.

Serve hot or at room temperature.

Would I make Neopolitan Style Stuffed Peppers again?

You have to ask?  I'm Maltese.

We practically invented stuffed vegetables.

And I can imagine sitting and making them with Ma, like when we made ravioli.

One recipe down.  One more to go.