Eggplant and Oyster Stuffed Peppers with a Creole Sauce

By es123

Ingredients

• For the Garnish:
• 2 tablespoons olive oil
• 1 small eggplant, peeled and small diced, about 2 cups
• Salt
• Cayenne pepper
• 1 cup chopped onions
• 1 teaspoon chopped garlic
• 2 dozen fresh oysters, with their liquid
• 1/4 cup chopped green onions
• 1 to 1 1/2 cups fine dried bread crumbs
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 8 small green bell peppers
• 1 recipe Creole Sauce, recipe follows
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons chopped green onions, green part only

Details

Servings 4

Preparation

Step 1

In a large saute pan, over medium heat, add the oil. When the oil is hot, add the eggplant. Season with salt and cayenne. Saute until soft, about 3 to 4 minutes.
Add the onions. Continue to saute for 1 minute.
Stir in the garlic. Add the oysters and liquid. Stir in the green onions and season with salt and cayenne. Saute for 2 minutes.
Stir in 1 cup of the bread crumbs and the cheese. If the dressing is too wet add more bread crumbs.
Taste, reseason if necessary. Remove from the heat.
Slice the tops off of each pepper and remove the seeds and membranes. Season the inside of each pepper with salt and cayenne.
Preheat the oven to 400 degrees F.
Stuff each pepper with the dressing. Place the peppers on a round cake pan.
Add 1/2 cup of water to the pan and cover with foil.
Place in the oven and cook for 15 to 20 minutes, or until the peppers are tender.
Remove from the oven and cool slightly.
To serve, place two of the peppers in the center of each plate. Spoon the sauce over the peppers. Garnish with a sprinkle of cheese and green onions.