Roasted Red Peppers With Lamb, Eggplant and Chili Sauce

Use ground beef if you don't have any lamb!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  small red bell peppers
• 2  tablespoons  peanut oil
• 2  garlic cloves, finely chopped
• 1  piece gingerroot, freshly grated (1 inch long)
• 10  ounces ground lamb
• 1⁄2 eggplant, chopped into 1/2-inch cubes
• 2  tablespoons  shaoxing rice wine or 2  tablespoons dry sherry
• 1  tablespoon  chili-garlic sauce
• 1  tablespoon light soy sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1  tablespoon extra virgin olive oil
• 8  pitted kalamata olives, chopped

Directions

1. Cut the tops off each pepper, keeping stems intact; spoon out the seeds from the bases. Set pepeprs and lids aside.
2. 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.
3. 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.