Roasted Red Peppers With Lamb, Eggplant and Chili Sauce
- Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
- Heat the oven to 400 degrees. Heat a wok or large skillet over high heat. Add the peanut oil; heat until oil just begins to smoke. Add the garlic and ginger. Add the lamb; stir-fry until slightly browned, about 3 minutes. Add the eggplant; stir-fry until it begins to soften, about 1 minute. Add the rice wine, chili sauce, soy sauce, salt and pepper, stir-fry about 45 seconds.
- Spoon the mixture equally into the red peppers; return the tops to the peppers, making sure they are snugly in place. Transfer to a baking sheet; bake until softened and slightly browned, about 25 minutes. Transfer to a plate. DRizzle with olive oil; garnish with olives.