Best 11 Red Bell Pepper And Eggplant Tian With Anchovies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Red bell pepper and eggplant tian with anchovies is a delightful vegetarian dish that is both delicious and easy to make. This classic French dish is a composed dish made with layers of thinly sliced vegetables, typically a mixture of bell peppers, zucchini, tomatoes, and eggplant. The vegetables are arranged in a baking dish with a layer of anchovies and herbs, and then baked until tender and slightly caramelized. Served as a main course or a side dish, this tian is a vibrant and flavorful dish that is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)



Roasted Red Bell Peppers with Eggplant (Funghetto) image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil cooking spray
2 medium red bell peppers, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil
1/4 cup vegetable oil
Two 8-ounce Japanese eggplants, trimmed and cut into 1/2-inch pieces
1/4 teaspoon kosher salt
One 26-ounce jar tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
20 pitted medium black olives, chopped
20 pitted medium green olives, chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons plain breadcrumbs
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil

Steps:

  • For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
  • For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
  • For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
  • For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
  • Preheat the broiler.
  • Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

RED BELL PEPPER AND EGGPLANT TIAN WITH ANCHOVIES



Red Bell Pepper and Eggplant Tian with Anchovies image

Categories     Fish     Olive     Side     Bake     Eggplant     Summer     Healthy     Bon Appétit

Yield Serves 8 as a side-dish

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
9 tablespoons olive oil
2 1-pound eggplants, peeled, cut crosswise into 1/4- to 1/2-inch-thick rounds
3 cups fresh breadcrumbs made from crustless French bread
3 garlic cloves, minced
3 tablespoons chopped fresh thyme
7 tablespoons coarsely chopped pitted Niçois olives or other brine-cured black olives
6 large plum tomatoes, thinly sliced
1 2-ounce can anchovy fillets, drained

Steps:

  • Roast red bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag and let stand 10 minutes. Peel and seed roasted peppers; cut into scant 1/2-inch-wide strips. (Roasted bell peppers can be prepared ahead. Cover and refrigerate up to 2 days.)
  • Preheat oven to 450°F. Brush each of 2 large baking sheets with 1 tablespoon olive oil. Arrange eggplant rounds in single layer on baking sheets; sprinkle eggplant rounds on each baking sheet with 1 tablespoon olive oil. Bake until eggplant begins to soften but not brown, about 15 minutes. Remove from oven; maintain oven temperature.
  • Heat 1 tablespoon olive oil in heavy large skillet over medium heat. Add 3 cups fresh breadcrumbs to skillet and sauté until golden, about 6 minutes. Remove skillet from heat.
  • Arrange half of eggplant rounds in single layer in 12 x 9 x 2-inch oval baking dish. Sprinkle eggplant rounds with half of minced garlic, 1 tablespoon chopped fresh thyme and 3 tablespoons Niçois olives. Top with half each of thinly sliced plum tomatoes, anchovy fillets and roasted bell pepper strips, spacing evenly. Sprinkle lightly with salt and generously with black pepper. Drizzle with 2 tablespoons olive oil. Repeat layering with remaining eggplant rounds, minced garlic, 1 tablespoon thyme and 3 tablespoons Niçois olives. Top with remaining sliced plum tomatoes, spacing evenly, leaving 1 1/2-inch-wide space at edge of baking dish. Arrange remaining roasted red bell peppers and anchovies between tomato slices. Drizzle with remaining 2 tablespoons olive oil. Sprinkle with 1 tablespoon Niçois olives.
  • Bake assembled tian 30 minutes. Sprinkle toasted breadcrumbs and remaining 1 tablespoon chopped fresh thyme around edge of baking dish. Continue to bake tian until vegetables are very tender, about 15 minutes longer. Let tian stand 15 minutes. Serve tian hot or at room temperature.

ROASTED PEPPERS WITH TOMATOES & ANCHOVIES



Roasted peppers with tomatoes & anchovies image

This vibrant dish has all the flavours of the Mediterranean for holiday dining at home

Provided by Jane Hornby

Categories     Side dish

Time 1h20m

Number Of Ingredients 6

4 red peppers , halved and deseeded
50g can anchovy in oil, drained
8 smallish tomatoes , halved
2 garlic cloves , thinly sliced
2 rosemary sprigs
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the peppers into a large baking dish, toss with a little of the oil from the anchovy can, then turn cut-side up. Roast for 40 mins, until soft but not collapsed.
  • Slice 8 of the anchovies along their length. Put 2 halves of tomato, several garlic slices, a few little rosemary sprigs and two pieces of anchovy into the hollow of each pepper. Drizzle over the olive oil, then roast again for 30 mins until the tomatoes are soft and the peppers are filled with pools of tasty juice. Leave to cool and serve warm or at room temperature.

Nutrition Facts : Calories 162 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 1.44 milligram of sodium

ESCALIVADA CON ANCHOAS (ROASTED RED PEPPERS AND EGGPLANT WITH ANCHOVIES)



Escalivada con Anchoas (Roasted Red Peppers and Eggplant with Anchovies) image

Escalivada is a classic Catalan dish of simply dressed roasted peppers, eggplants and other vegetables. This escalivada makes an incredibly simple and elegant first course or side dish. The dish tastes best when the vegetables are roasted on the grill, and the salty oily anchovies are a beautiful contrast to the earthy roasted vegetables. Since there are not many components to this dish, the quality of each ingredient is paramount to the final dish. Serve this escalivada with grilled crusty bread drizzled with olive oil and a few salty black olives.

Provided by Food Network

Time 1h

Yield 6 servings

Number Of Ingredients 10

12 small eggplants (a little larger than a bell pepper)
12 red bell peppers
Extra-virgin olive oil, preferably Spanish
1 to 2 teaspoons sea salt
1 clove garlic, finely minced, optional
18 large anchovy fillets, packed in olive oil, preferably Spanish
Aged sherry vinegar, optional
Sea salt, such as Maldon, optional
Grilled crusty bread drizzled with olive oil
Salty, briny black olives

Steps:

  • Preheat your grill or broiler to high heat.
  • Roast the eggplants and red bell peppers, whole, as close as possible to the heat source, turning and rotating each piece with kitchen tongs, to achieve an evenly charred exterior. The skin on the eggplants should get a dark toasted color and the bell peppers should be charred with papery layer of black. Put the roasted vegetables in a glass bowl, cover with a kitchen towel and set aside to cool.
  • Once the reserved vegetables are cool enough to handle, peel both the peppers and eggplants. Slice the eggplants into long strips. De-seed the peppers and slice them into long strips.
  • Combine the peppers and eggplants in a bowl and add 2 to 3 tablespoons olive oil, salt and garlic, if using. Be careful to not over-season with salt because the anchovies are also very salty. Let stand for a minimum of 30 minutes.
  • Serve in individual plates or on a platter, family-style. Lay the anchovies across the top of the dish. Finish the dish with a final drizzle of olive oil, a small splash of sherry vinegar and a light sprinkling of sea salt, if using. Serve with grilled crusty bread and some black olives.

RED PEPPER & ANCHOVY SPAGHETTI



Red pepper & anchovy spaghetti image

Make the most of anchovies by combining them with red peppers in this speedy pasta dish. The sweetness of the peppers complements the umami anchovies so well

Provided by Rosie Mackean

Categories     Dinner

Time 11m

Number Of Ingredients 8

300g spaghetti
3 tbsp olive oil, plus extra for drizzling
4 garlic cloves, sliced
4 anchovies
1 tsp chilli flakes
300g jar roasted red peppers, drained and sliced
1 tbsp tomato purée
handful of basil, finely sliced

Steps:

  • Bring a large pan of salted water to the boil, then stir in the spaghetti. Cook for 1 min less than the pack instructions. Tip the oil, garlic, anchovies and chilli flakes into another saucepan or a high-sided frying pan set over a medium heat. Cook for about 1 min, until the oil is hot and the garlic has started to sizzle slightly.
  • Add the roasted peppers and tomato purée. Stir well. Continue to cook the anchovy and pepper mixture until the spaghetti is ready, adding a ladleful of the pasta cooking water as it cooks to loosen it and make a sauce.
  • When the spaghetti is ready, use tongs to transfer it directly from its cooking water to the sauce, adding a little more of the water to loosen if needed. Cook the spaghetti in the sauce for 30 seconds, tossing to coat, then remove from the heat and toss through the basil. Serve straightaway, drizzled with a little olive oil.

Nutrition Facts : Calories 787 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 119 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

ANCHOVY FENNEL TOASTS WITH ROASTED RED PEPPERS



Anchovy Fennel Toasts with Roasted Red Peppers image

Categories     Fish     Vegetable     Broil     Roast     Bell Pepper     Healthy     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 9

2 small red bell peppers (3/4 lb total)
2 1/2 teaspoons fennel seeds
1 stick (1/2 cup) unsalted butter, softened
6 to 9 flat anchovy fillets (from a 2-oz can), patted dry and minced
1 teaspoon fresh lemon juice
1/2 teaspoon black pepper
24 (1/4-inch-thick) diagonal slices of baguette
Special Equipment
an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and cover tightly with plastic wrap, then let steam, covered, about 20 minutes.
  • When peppers are cool enough to handle, peel, then halve lengthwise, discarding stems and seeds. Cut peppers lengthwise into 3/4-inch-wide strips.
  • Toast fennel seeds in a dry small heavy skillet over moderately low heat, shaking skillet frequently, until lightly browned, 3 to 4 minutes, then transfer to a bowl and cool. Finely grind fennel seeds in grinder, then stir into butter along with anchovies, lemon juice, and pepper until combined well.
  • Preheat broiler.
  • Broil baguette slices in a large shallow baking pan (18 by 12 inches) 3 to 4 inches from heat until golden, about 1 minute. Turn slices over and spread generously with anchovy butter. Broil toasts until butter is golden and bubbling, about 1 minute, then transfer to a platter. Top with bell pepper strips.

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

BELL PEPPER ANCHOVIES



Bell Pepper Anchovies image

Yes, Bell Pepper Anchovies is a fusion of Malaysia sambal with the west. Now anyone can enjoy this recipe without concerning the hot and pungent taste of sambal. Don't let its' colour fool you! Try out the recipe now!

Provided by ongwienkai1980

Categories     Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

90 g dried anchovies (pre-wash and dried)
430 g red bell peppers (cubed)
20 g red chili peppers (pinocchios nose, shredded)
35 g red chili peppers (ungarsk lang, shredded)
1 tablespoon sugar
1 dash msg
6 tablespoons oil

Steps:

  • Grind all red chilli pepper in a stone grinder.
  • Grind cubed red bell pepper in batch into puree with skin. Sieve out liquid.
  • Heat 6 tbsp oil in a small cooking pot.
  • Fry anchovies with medium heat.
  • Remove with a sieve when turned brown.
  • Add red chilli pepper puree.
  • Add red bell pepper puree with skin.
  • Stir-fry until its' flavour starts to build while the puree thicken and sizzle with oil.
  • Pour in the liquid of red bell pepper. Turn up the heat bring it to broil. Add some dashes of msg.
  • Stir in a tbsp of sugar.
  • Cover with lit and turn down the heat. Let simmer for 5 minutes.
  • Put in anchovies.
  • Simmer again for 2 minutes.
  • Turn the fire off and stand for 10 minutes.

Nutrition Facts : Calories 231.3, Fat 20.8, SaturatedFat 2.7, Sodium 5.6, Carbohydrate 10.8, Fiber 2.5, Sugar 8.4, Protein 1.3

PEPPERS AND ANCHOVIES



Peppers And Anchovies image

Provided by Mark Bittman

Categories     quick, salads and dressings, side dish

Time 5m

Yield 4 or more servings

Number Of Ingredients 6

4 roasted red or yellow bell peppers, peeled, stemmed and seeded
Salt and freshly ground black pepper
Anchovy fillets, rinsed if salted
Extra virgin olive oil to taste
Lemon juice or balsamic vinegar (optional)
About 1 teaspoon capers (optional)

Steps:

  • Cut peppers in large strips, and sprinkle with salt and pepper. Top each with an anchovy fillet. Drizzle with olive oil and optional lemon juice or vinegar. Serve on rounds of bread with capers, if you like.

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES



Sauteed Eggplant With Capers and Anchovies image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

Steps:

  • Peel the eggplant and cut into 1/2-inch cubes.
  • Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
  • Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

ROASTED EGGPLANT AND RED BELL PEPPER SALAD



Roasted Eggplant and Red Bell Pepper Salad image

After making revisions to an Italian recipe for antipasto, I came up with this eggplant salad dish. It is not as time intensive as it appears; many of the steps can be performed simultaneously.

Provided by cheilan

Categories     Side Dish     Vegetables     Eggplant

Time 2h25m

Yield 4

Number Of Ingredients 10

6 medium red bell peppers, halved and seeded
4 small baby eggplants, halved lengthwise
salt and freshly ground black pepper to taste
4 tablespoons olive oil, divided, or more as needed
2 tablespoons balsamic vinegar
1 clove garlic, chopped
2 dashes chile sauce
1 (6 ounce) jar artichoke hearts
½ cup oil-packed sun-dried tomatoes, drained
4 large fresh basil leaves

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
  • Bake in the preheated oven until beginning to char, about 45 minutes.
  • While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
  • Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
  • Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
  • Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
  • Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
  • Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
  • Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

Nutrition Facts : Calories 314.6 calories, Carbohydrate 39.3 g, Fat 16.6 g, Fiber 17.4 g, Protein 7.5 g, SaturatedFat 2.3 g, Sodium 336.2 mg, Sugar 16.2 g

Tips for Making a Delicious Red Bell Pepper and Eggplant Tian with Provencal Herbs:

- Choose the right peppers and eggplants: For the best flavor and texture, use ripe, firm peppers and eggplants with no bruises or blemishes. - Cut the eggplant properly: To prevent the eggplant from absorbing too much oil, slice the eggplant thinly and sprinkle with salt. Let it rest for 30 minutes before rinsing and patting dry. - Use fresh herbs: Fresh herbs add a burst of flavor to the tian. If you don't have fresh herbs on hand, you can use dried herbs, but they won't have the same intensity of flavor. - Don't crowd the vegetables: When layering the vegetables in the baking dish, make sure to leave some space between them so that they can cook evenly. - Use a light touch when seasoning: The vegetables in the tian are naturally flavorful, so you don't need to add a lot of seasoning. A little salt, pepper, and herbs will do the trick. - Cook the tian until the vegetables are tender: The tian is done when the vegetables are tender and the top is golden brown. Depending on the thickness of the vegetables and the oven temperature, it may take anywhere from 45 minutes to an hour to cook.

Conclusion:

The Red Bell Pepper and Eggplant Tian with Provencal Herbs is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's also a great way to use up leftover vegetables. With its vibrant colors and Provencal herbs, this tian is sure to impress your guests. So next time you're looking for a new and exciting way to cook vegetables, give this tian a try. You won't be disappointed.

Related Topics