I searched far and wide to find this jar of peppers, trying to re-create a dish I had on vacation...

For the peppers
1 jar of Piquillo peppers
1 small eggplant cut into small pieces
2 medium zucchini cut into small pieces
1 medium sweet onion (Vidalia Walla wall or spanish) or 1 medium onion and 1/3 tbsp brown sugar
2/3 tbsp butter
1/8 tsp salt
2 Tbsp balsamic vinegar
4 Tbsp olive oil
1/4 tsp Cayenne pepper
1/4 tsp paprika
1/4 cup manchego cheese grated

For the aioli
1 red bell pepper halved
1 tbsp. olive oil
1 clove garlic
2 tbsp fresh parsley
4 drops hot-pepper sauce
1/4 tsp lemon juice
1/4 tsp cayenne pepper
1/4 cup half and half

Caramelize onions: melt butter in 12 inch non stick skillet over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3-4 minute. Reduce heat to medium low. Sprinkle salt over onions. Cook 20-40 minutes longer, stirring every 5 minutes until onions are light brown (caramelized). Remove onions from pan and set aside.

Meanwhile, Combine sliced eggplant and zucchini in bowl. Mix balsamic vinegar, 2 Tbsp olive oil, cayenne pepper and paprika. Drizzle over eggplant/zucchini mix and stir.

Pour 1 Tbsp olive oil into the skillet for onions. Pour in zucchini and eggplant mix. Cook until tender and browned. Return the onions to the skillet and stir in the manchego cheese.

Put a small amount of mix into each pepper.

Bake at 350 for 15-20 minutes.

Meanwhile, make the aioli:
Spray red pepper halves with olive oil and grill them until charred.

In food processor or blender, chop the pepper. Add garlic and parsley and process until smooth.

Add hot papper sauce, lemon juice, half and half and cayenne pepper. Transfer to serving bowl and refrigerate 20 minutes to allow flavors to combine. Return to room temperature before serving

Serve the peppers warm with the sauce.

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