Peperonata (photo)

Peperonata

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Ingredients

  • 1/4 cup olive oil
  • 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
  • 1 large onion, sliced into half-moons
  • 4 garlic cloves, sliced thin
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 4-5 Roma or other plum tomatoes, seeded and diced
  • Salt and pepper to taste
  • 1/2 cup fresh basil, leaves torn roughly
  • Lemon juice

Method

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

Main Ingredients

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