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Puparuolo ’Mbuttunat Recipe
For this recipe, you will need:
- 1 large bell pepper
- ½ large eggplant, cubed
- Vegetable oil for frying
- 2 slices (about 60 grams) fresh bread, cubed
- 2 tablespoons extra virgin olive oil, plus extra for greasing
- 1 teaspoon capers, diced
- 3 kalamata olives, diced
- 1 anchovy, diced
- 1 clove garlic, peeled and diced
- 1 sprig of fresh parsley, diced
- ¼ cup white wine
- Salt
- Fresh black pepper
Use a paring knife to carve out the top of the pepper. Scoop out the seeds. Place on a non-stick pan or griddle over medium heat and cook, turning occasionally, until the pepper is tender and charred on all side.
Meanwhile, fill a deep pan with 1 inch of vegetable oil and bring up to medium/high temp. Test the temperature by dropping a breadcrumb in the oil: if it begins to bubble immediately, the oil is ready for frying. Carefully add the cubed eggplant and fry until golden. Remove with a slotted spoon to a paper towel.
Preheat an oven to 385 ºF (195 ºC).
In a skillet, add 2 tablespoons of olive oil and bring up to medium/high temperature. Add the bread cubes and toast, stirring occasionally, until golden and crispy. Add the capers, olives, anchovy, garlic, and mix all together. Turn off the heat, add the eggplants and parsley and stir. Salt and pepper to taste.
Sprinkle a pinch of salt around the inside of the pepper, then spoon the bread/eggplant mix inside of it. Place the pepper sideways in a small, oiled casserole and pour the wine around it.
Bake for 20 minutes, then baste the pepper with the wine and pan juices. Bake a further 20 minutes. Serve warm.
Buon appetito!
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