Peperonata

Name: Peperonata
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 to 6 servings
Cuisine: Italian
Ingredients: 2 large onions, thinly sliced; Salt and black pepper to taste; Salt and black pepper to taste; 2 red bell peppers, stemmed, seeded, and sliced; 2 yellow bell peppers, stemmed, seeded, and sliced; 3 cups chopped tomatoes with juice (canned are fine); ¼ cup fresh basil leaves, roughly chopped; 2 tablespoons extra virgin olive oil; 2 tablespoons butter (or use more oil); 2 tablespoons butter (or use more oil)

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
45 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A sweet classic, peperonata, like many vegetable stews, is easily varied: add chunks of potato, chicken, or zucchini or some minced garlic; a small chile or a bit of cayenne is also appropriate. Serve it hot as a side dish, warm as a topping for Crostini, or cold as a relish.

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter (or use more oil)
2</

Europe
Italy
Side dish
Mediterranean
Vegetarian
Gluten-free

Method

Put the oil and butter in a large skillet or flameproof casserole over medium-high heat. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the peppers and continue to cook until wilted, another 10 minutes or so.
Add the tomatoes, bring to a boil, and ad