PEPERONI RIPIENI ESTIVI
(Stuffed Summer Peppers)

SAUCE

.5 lb ripe tomatoes, chopped
1 bunch basil (leaves only)
1 T white wine vinegar
1 C extra-virgin olive oil
salt & pepper to taste

1. Roast the red peppers over a flame or in a broiler until charred on all sides, maybe 25 min. Cool in paper bag and then peel. Cut out tops, remove seeds and ribs without damaging rest of skin. Cube the eggplant, salt and leave in collander to drain for 30 min. Preheat oven to 400°.
2. Slice zucchini into thin coins or half-coins; thinly slice scallions; julienne the yellow pepper.
3. Heat the olive oil in a deep pot. Add the scallions and sauté 5 min. Add the yellow pepper, eggplant (squeezing excess moisture out if needed), and zucchini. Sauté for 5 min. more, then cover and cook for 20 min. or until soft. Season with salt & pepper.
4. Meanwhile, soak bread in the vinegar for 5 minutes, and sqeeze mostly dry.
5. Combine cooked vegetables and bread in food processor and purée until smooth.
6. Pour puree into a bowl and stil in garlic, anchovies, Provolone, egg, salt, pepper, oregano, parsley, and basil.
7. Stuff the peppers with the prepared mixture. Place the stuffed peppers in an oiled loaf pan or casserole. Bake for 25 min. Remove and cool to room temperature.
8. Meanwhile, make the sauce by combining all ingredients in a blender or food processor until they are emulsified.
9. To serve, Put whole or halved peppers in a pool of the sauce on a plate (with optional lettuce garnish!).