Italian Stewed Bell Peppers (PEPERONATA)

This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!

Prep. Time: 15 min.

Servings:6

INGREDIENTS:

• 2 lb bell peppers, red and/or yellow
• 6 tablespoons extra virgin olive oil
• 1-2 medium onions, peeled and cut into 1-inch pieces
• basil, small handful, ripped up
• black olives, 15 (optional)
• 1 potato, cut into 1-inch cubes (optional)
• 2-3 cloves garlic, chopped coarsley
• coarse salt
• chili pepper, whole (optional)
• 1 cup white wine vinegar
• half lb good canned tomatoes or ripe red tomatoes, chopped.

Instructions

1. Wash, halve and de-seed the peppers
2. Cut into inch-wide strips.
3. In a large, heavy-bottomed pot, using a good swirl (around 6 tablespoons) of olive oil, stir-fry the peppers until they begin to blister.
4. Turn the heat down and add the onion pieces.
5. Continue to cook gently for a few minutes, then add the garlic (and potatoes, chili pepper and olives, if using). Add coarse salt and mix well.
6. Stir-fry gently for a further couple of minutes (do not brown the onion or the garlic, keep the heat low).
7. Add the vinegar and evaporate off.
8. Add the tomatoes and on a low flame until the liquid has evaporated (10-15 minutes approx). Sprinkle with the basil and stir through.

Notes