Peperonata or Pepper Stew
Here is a dish that is now found in every Italian region, but especially in those where sweet red and yellow peppers grow throughout the summer, like in Southern Italy and Sicily. Peperonata is a good companion to any kind of pasta, meat or fish. There are several versions of peperonata; I enjoy this one as it is tasty and fairly light. A little red pepper gives it a little ‘kick’, if you like that! Before slicing the peppers cut them in half, clean them and remove the seeds.
Ingredients for 4 people:
Two tablespoons of olive oil
1-2 cloves of garlic, chopped
2 yellow onions, finely sliced
2 red peppers, finely sliced
2 yellow peppers, finely sliced
2 orange peppers, finely sliced
1 green pepper, finely sliced
4-5 ripe tomatoes, cut finely and without seeds or canned tomatoes, cut in small pieces or crushed lightly
Herbs: mixture of rosemary, thyme, oregano
Salt and pepper
Red pepper (optional)
Brown the sliced onions lightly in the olive oil before mixing in the peppers. Sprinkle a couple of teaspoons of herbs, salt and pepper. Stir and cook for a few minutes and pour the cut or crushed tomatoes with their juice. Add a couple of tablespoons of water, if necessary.
Cook for another 15 to 20 minutes. The peppers should be cooked, but not too soft.