Peperonata

The main ingredient of peperonata is, of course, bell peppers. The dish is served as a side or used as a sauce for pasta, ravioli, and gnocchi. It is also excellent as a warm or cold appetizer, served with bruschetta or focaccia.

Details

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

50 ml Oil, olive
1 piece Onion, raw
2 piece Bell pepper, red, fresh
2 piece Bell pepper, yellow, fresh
2 piece Bell pepper, green, fresh
4 pods Garlic, fresh
0.75 teaspoons Salt, table
1 spoon Spices, oregano, dried
1 spoon Sugar, white
4 pieces Tomato, red
1 handful Basil, fresh
12 pieces Olives, black, in brine
2 pinch Spices, pepper, black
pieces Juice, lemon

Steps

First, wash and clean the bell peppers (remove the stems and seeds). Cut them into pieces of any size (or strips). Peel the onion and cut it in half. Slice both halves into thin strips. Peel the garlic cloves and finely chop them. Wash and clean the tomatoes (cut off the green part and remove the seeds). Cut them into small pieces.
Heat olive oil well in a large pan. Add the onion to the hot oil and season it with a pinch of salt. Stir and sauté for 2 to 3 minutes until translucent.
Add the bell peppers to the pan and mix well with the onion. Stir and sauté for another 4 to 5 minutes until the peppers soften slightly but remain firm. Then add the garlic and sauté for another 1 to 2 minutes.
Season the sautéed vegetables with the remaining salt, sugar, and dried oregano. Add the tomato pieces, mix everything well, and cook over moderate heat until all the ingredients combine nicely.
Roughly chop the basil leaves and mix them into the prepared dish. Add a few black olives, season with pepper and lemon juice, and serve the dish.

Nutrition Information (Per 100g)

Calories: 35.36 kcal
Fat: 0.42 g
- Saturated Fat: 0 g
Carbohydrates: 6.23 g
- Sugars: 2.66 g
Protein: 0.35 g
Fiber: 1.12 g