Peperonata
Southern Italy's great stewed pepper dish — peperonata, a slow-cooked mixture of mixed peppers, onions and tomatoes in olive oil. The peppers are cooked slowly until completely soft and sweet, their natural sugars concentrated. Served as a contorno (side dish), antipasto or sauce for meat. A dish of pure vegetable sweetness.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Warm olive oil in a large wide pan; add onions and garlic; cook 10 minutes until soft.
About 4 min
Add all the peppers; stir to coat in oil; cook 5 minutes.
About 9 min
Add tomatoes; season; stir to combine.
About 9 min
Cover and cook over medium-low heat for 30 minutes, stirring occasionally, until peppers are completely soft and sweet and the liquid has mostly reduced.
About 9 min
Add vinegar (if using), capers and olives. Cook 5 more minutes uncovered. Finish with fresh basil. Best served at room temperature or the following day.
About 3 min
Nutrition per serving (estimate)
- Calories
- 160
- Protein
- 3 g
- Carbs
- 16 g
- Fat
- 10 g
- Fibre
- 5 g
- Sugar
- 12 g
- Sodium
- 300 mg
You might also cook
All Italian recipes
Recipe by Boon Tools.