Peperonata

Peperonata

Ingredients:

  • ¼ cup olive oil
  • 2 red bell peppers, seeded, sliced into long strips
  • 2 yellow bell peppers, seeded, sliced into long strips
  • 2 orange or green bell peppers, seeded, sliced into long strips
  • 1 large onion, sliced into half-moons
  • 4 garlic cloves, sliced thin
  • 1 tablespoon dried oregano
  • 1 tablespoon sugar
  • 4-5 tomatoes, seeded and diced
  • Salt and pepper to taste
  • ½ 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.
  4. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute.
  5. Add the diced tomatoes, and cook just one minute further.
  6. Turn off the heat and mix in the torn basil. Grind some black pepper over everything.
  7. Right before serving squeeze a little lemon juice over the dish.
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