THE MATURE GYPSY... Stuffed

Ingredients

• 2 small Japanese eggplants(1 Cup), small dice
  
• small jar of artichoke hearts( 1/2 cup)
  
• 1/4 cup finely diced carrots
  
• 1 large red bell pepper(1 cup), small dice
  
• olive oil
  
• salt and pepper
  
• 8 Bright Red Gypsy Peppers
  
• 4 large sweet Italian sausages
  
• 2 cups sweet yellow onions
  
• 2 cups shredded Monterey Jack Cheese (plain...Vella is a good brand)
  

Directions

1. To make the pepperonata: In a little olive oil saute the diced Japanese eggplant, chopped artichoke hearts, diced carrots and diced red bell pepper until very soft.
2. Put the mixture in a food processor or blender and pulse until completely blended together into a paste. Add olive oil as you are pulsing .
3. Into a large pot of boiling water drop the gypsy peppers and leave for about 35 seconds and remove. When cool enough to handle , cut a slit down the side of each one and with your fingers clean out the seeds.( since gypsies are a hybrid, there will be few seeds)
4. Take the casings off the sausages and cook with the onions until thoroughly cooked, breaking up with a spoon or fork any lumps.
5. Add the pepperonata into the sausage mixture spoon by spoon until you are satisfied with the flavor. Salt and pepper to taste.
6. Spoon the filling into each gypsy pepper and then top with some freshly grated Monterey Jack cheese
7. Fire up the grill (or the broiler of your oven) and grill the peppers until the cheese is bubbly. Leftover pepperonata can be used as a topping on crostini.