Preparation info

  • Serves

    8 to 10

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

This medley of three Solanaceae (two New World—tomatoes and red peppers—one Old World—eggplant) plus zucchini was historically possible only after 1492, but the mixture has coalesced in the minds of everyone except food-history pedants into an emblematic dish of Provence.


  • 6 large red bell peppers, prepared as in steps 1 and 2
  • 1⅓ cups olive oil


  1. Cut the bell peppers into long thin strips. Set aside with their liquid.
  2. Heat cup of the olive oil in a Dutch oven over very low heat. Stir in the sliced onions, cover, and cook for about a half hour, or until they are completely softened and breaking down. Stir occa