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1
Preheat the oven to 450 degrees F.
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2
Heat about 1/4 cup EVOO in a small skillet with the butter.
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3
When the butter foams, add the garlic and stir 1 minute.
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4
Add the breadcrumbs and stir to soak in the oil and butter.
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5
Toast until light golden, then remove from the heat and cool.
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6
Mix the cooled breadcrumbs with the cheese and parsley.
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7
Trim the tops off 6 peppers and reserve, then scoop out the seeds.
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8
Using a small, sharp paring knife, cut out a jack-o'-lantern face in each pepper.
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9
Set the peppers upright, and if a pepper is very unstable, trim the bottom to make the pepper stable.
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10
Season the peppers on the inside with salt and pepper, invert the peppers and place on a baking sheet, tops alongside.
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11
Seed and chop the remaining bell pepper and reserve.
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12
Salt the eggplant and drain 15 minutes in a strainer or on a towel.
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13
Spray the peppers with a little cooking spray and roast to char the peppers at the edges and tender-crisp doneness, 10 to 12 minutes.
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14
Remove from the oven and cool to handle.
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15
Heat the remaining EVOO in a large, deep skillet.
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16
Add the reserved peppers, thyme, chile, eggplant, onions and zucchini, and some salt and pepper.
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17
Cook the vegetables, partially covered and stirring occasionally, until tender, 12 to 15 minutes.
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18
Add the tomatoes, stir another minute, and remove from the heat.
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19
Combine the breadcrumbs with the vegetables and taste to check seasoning.
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20
Pour the tomato sauce into a casserole dish.
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21
Stuff the peppers, overstuffing the cavity a bit, and set the tops in place to complete the Jack-o-Peppers.
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22
Place the peppers into the dish as you fill them.
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23
Cool and store for a make-ahead meal.
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24
To serve, preheat the oven to 400 degrees F and roast until the peppers are hot through, 30 to 35 minutes.
