Peperonata

Italian stewed sweet peppers

Makes 2.5 cups · 90 kcal per serving

Ingredients

• 400 g Red Bell Pepper
• 120 g Onion
• 120 g Tomato
• 12 g Garlic
• 60 g Olive Oil
• 6 g Salt
• 8 g Basil

Method

1. 1. Slice the peppers and onion.
2. 2. Warm the olive oil and soften the onion and garlic without coloring, then add the peppers and cook slowly until collapsing and sweet, ~30–40 min, stirring now and then.
3. 3. Stir in the tomato and cook down to a thick stew.
4. 4. Season and finish with basil, and add a splash of vinegar for brightness if desired.
5. Serve warm or at room temperature.

Notes

No agrodolce, unlike caponata.