World Flavors Cookbook

Peperonata

Slow-cooked sweet peppers with tomatoes, onion, and olive oil — an Italian classic eaten warm, cold, or on bruschetta.

Cuisine: Italy

Ingredients

• 4 large bell peppers (mixed red, yellow, green), sliced
• 2 onions, sliced
• 3 ripe tomatoes, chopped
• 3 cloves garlic
• 5 tbsp olive oil
• Salt, basil, or capers

Instructions

1. Heat olive oil and saute onions and garlic until soft.
2. Add peppers and cook, stirring, 10 minutes.
3. Add tomatoes. Simmer uncovered 25-30 minutes until very soft.
4. Season with salt. Add basil or capers if desired.
5. Serve warm or at room temperature.