banana pepper

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven’t been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don’t eat dairy, feel free to leave them out.

Roasted Eggplant And Tomato Pasta

eggplant,

banana

extra-virgin olive oil,

Kosher salt

pasta,

heirloom tomatoes, halved through their equators

garlic

red pepper flakes

brine-packed capers, drained

unsalted butter (optional)

ricotta salata or Parmesan cheese,

mint leaves,

Roasted Eggplant and Tomato Pasta

Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.

Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.

Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.

Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.

Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.

Serve pasta drizzled with a little more oil and the herbs.

Ripe, juicy heirloom tomatoes and roasted eggplant are the stars of this hearty summer dish.

A delicious stuffed banana peppers recipe filled with chopped beef, melty cheese and lots of seasonings. Great for an easy dinner, side dish, or party platter.

Stuffed Banana Peppers Recipe

banana peppers (or more as needed, depending on the size)

olive oil

beef

garlic powder

paprika

Salt and pepper

gouda cheese (or use your favorite melty cheese)

Heat an oven to 400 degrees.

Slice the banana peppers in half lengthwise and core them out. Set them onto a large baking sheet.

Heat the oil in a medium pan and add the chopped steak. Season with garlic, paprika, salt and pepper. Cook about 5 minutes, or until the beef/steak is cooked to your liking.

Spoon the seasoned beef mixture into the peppers, then top each with shredded cheese.

Bake for 15 minutes. Alternatively, you can grill the stuffed banana peppers for 15 minutes, or broil them for 6-7 minutes, until the cheeses are nice and melty.

Remove from heat and set onto serving plates.

Top with chopped green onion, spicy chili flakes and hot sauce, if desired.

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers.

Pickled Banana Peppers Recipe

banana peppers (or

white vinegar

water

salt

garlic (smashed (or more as desired))

honey

oregano

basil

black peppercorns

Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.

Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.

Bring the mixture to a quick boil, then add the sliced banana peppers.

Remove from heat and stir.

Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.

Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.

https://www.youtube.com/watch?v=yTyxvpvSHik

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers with Chili Pepper Madness.

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Pickled Banana Peppers Recipe

Ingredients

6-7 banana peppers or as many as you can fit
1 cup white vinegar
1 cup water
1 tablespoon pickling salt
1 clove garlic smashed (or more as desired)
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black peppercorns

Instructions

Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
Bring the mixture to a quick boil, then add the sliced banana peppers.
Remove from heat and stir.
Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.

Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Recipe Notes

Makes 4 cups.

Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).

I hope you enjoy them. You can find a printable recipe with discussion at https://www.chilipeppermadness.com/recipes/pickled-banana-peppers/


TIMESTAMPS
0:00 Intro
0:19 Prepare Ingredients
0:34 Make Brine
0:51 Add Banana Peppers
0:55 Put Peppers & Brine into Jar
1:04 Uses

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

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Roasted Eggplant And Tomato Pasta

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Top 3 banana pepper recipes from across the web

The most viewed banana pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Eggplant And Tomato Pasta

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The most viewed banana pepper recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine