PEPERONATA

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PEPERONATA

 

 

INGREDIENTS:

1/2 cup olive oil

2 tablespoons minced garlic

1/2 yellow onion, minced

2 red bell peppers

2 green bell peppers

1 yellow bell pepper (or another green or red one)

2 tomatoes, peeled, seeded and coarsely chopped

2 teaspoons salt

1/4 cup fresh oregano leaves

1/2 red onion, sliced into paper thin slices for garnish

2 tablespoons minced parsley for garnish

 

DIRECTIONS:

In a large skillet over medium heat, heat the 1/2 cup olive

oil until it is hot but not smoking. Add garlic and yellow

onion and saute, stirring until lightly colored (apx 3 min).

Halve the peppers; remove seeds and trim away white ribs.

Cut lengthwise into strips 1/2 inch wide. Add all peppers

to skillet at one time and stir to blend with garlic-onion

mixture. Add tomatoes and salt and mix gently. Scatter oregano

leaves across top. Cover and simmer slowly until peppers are

soft (12 to 15 minutes). Remove from heat and transfer to

serving bowl to cool. Serve peppers at room temperature,

garnishing the top with sliced red onion and minced parsley.

 

Yield: About 3 1/2 cups