One of the most colorful dishes to grace a table, peperonata is a useful blend of sautéed sweet peppers. Just some ideas: Serve it as a component of an antipasti spread, heap it on toasted bread as bruschetta, or top it with grilled salmon or swordfish. Start out with red and yellow peppers, and use whatever other colors your market offers. Keep in mind that chocolate or purple peppers lose their color when cooked, so don’t be disappointed.
Yield : Makes about 2 cups
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into ½-inch-wide strips
- 1 large red onion, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon dried oregano
- ¼ teaspoon crushed hot red pepper
- 3 tablespoons bottled capers, rinsed and drained
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Salt
Directions
1. Heat the oil in a large skillet over medium heat. Add the bell peppers and onion and cover. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Uncover and reduce the heat to medium-low. Cook, stirring occasionally, until the peppers are very tender but hold their shape, about 30 minutes.
2. Stir in the garlic, oregano, and hot red pepper and cook until the garlic gives off its aroma, about 1 minute. Stir in the capers, vinegar, and sugar and cook for 1 minute to blend the flavors. Season to taste with salt. Cool completely. (The peperonata can be prepared up to 1 week ahead, cooled, covered, and refrigerated.) Serve at room temperature.
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