Peperonata

Peperonata

By
From
Eat This, My Friend
Makes
1 1/2 cups
Photographer
Jade O'Donahoo; Huw Rogers

Peperonata is an excellent condiment as it is so versatile: it works well stuffed into a bread roll, with pasta or rice, or as the main component of a meal (see my recipe for Peperonata tart).

Ingredients

Quantity Ingredient
2 red capsicums
1 yellow capsicum
2 red onions
80ml olive oil
1 tablespoon baby capers, rinsed and drained
2 tablespoons red-wine vinegar
chopped parsley, to serve (optional)

Method

  1. Slice the capsicums and onions into thinnish strips.
  2. Heat the oil in a large heavy-based saucepan over medium heat and add the onion and capsicum. Stew gently for about 30–40 minutes.
  3. Add a few pinches of salt, the capers and vinegar and stir through.
  4. Serve hot or at room temperature, with or without the parsley.
  5. The peperonata will keep in the fridge for up to a week.
Tags:
Vegetarian
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