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Peperonata
- Makes
4 to 6
servings - Difficulty
Easy
- Ready in
45 min
By Mark Bittman
Published 2005
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 2 tablespoons 2</
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
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