Ingredients
- Serves 4-6
- 3-4 red and yellow peppers, sliced into long strips
- 2 green peppers, seeded, sliced into long strips
- 1 large onion, sliced thinly
- 4 garlic cloves, sliced thin
- 1 Tbsp dried oregano
- 1 Tbsp sugar
- 4-5 tomatoes, seeded and diced
- Salt and pepper to taste
- 1/2 cup fresh basil, leaves torn roughly
- Red wine vinegar – drizzle for serving
PEPERONATA
Method
- 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 colour
- 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
- 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
- Turn off the heat and mix in the torn basil
- Grind some black pepper over everything
- Right before serving drizzle over a little red wine vinegar over the dish
Comments
Thanks to KAKANUI TASTY TREATS for providing the peppers and tomatoes used in the demonstration.
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