Peperonata (Sweet Bell Peppers with Onion and Tomatoes)

Peperonata is all about mixing tastes, so have some fun with this dish. It is equally tasty when still hot or if already cooled. If you’re looking for an extra twist, try adding some capers.

Preparation time: 10 minutes Cooking time: 25minutes Serves: 4-6

Ingredients

1/4 cup olive oil 1 large onion, sliced) 4 garlic cloves, thinly sliced 2 red bell peppers, sliced 2 yellow bell peppers, sliced 2 orange or green bell peppers, sliced 1 tbsp dried oregano Lemon juice 1/2 cup fresh basil 4-5 plum tomatoes, seeded, diced 1 tbsp sugar Salt and pepper to taste

Directions

1. Heat olive oil in a large skillet over medium high heat. 2. Add the onions, season with salt and stir-fry for 2-3 minutes, until they are just golden. 3. Add the peppers and fry for another 10 minutes, stirring frequently. Once the peppers become crisp tender, add the garlic, and cook for another 2-3 minutes. 4. Add the sugar and dried oregano. 5. Stir in the diced tomatoes and allow to cook another 10 minutes, turn off the heat. Add the fresh basil. Taste and add salt if needed. 6. Season the vegetables with freshly ground pepper. Squeeze a little lemon juice over the dish and enjoy. 7. Great to be served with freshly cooked noodles.