Peperonata alla Veneziana

Name: Peperonata alla Veneziana (Stewed Venetian Peppers)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 500 g/1¼ lb yellow and red bell peppers, cut into chunks; 90 ml/6 tbsp dry white wine; 300 g/11 oz tomatoes, chopped; 300 g/11 oz small onions, sliced; 75 ml/5 tbsp extra virgin olive oil; 1 whole garlic clove, peeled; 400 g/14 oz aubergines/eggplants cut into chunks; 75 g/3 oz/6 tbsp unsalted butter; sea salt; chopped fresh flat leaf parsley, to garnish

Stewed Venetian Peppers

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is the Venetian version of a dish that is made all over the country, especially at the start of the autumn, when the markets are filled with enormously juicy, brightly coloured peppers of every shape and size. The texture of the dish is soft and squashy, almost like jam. It is important to buy sweet peppers and to keep everything moist during the cooking process. This dish is fabulous as an accompaniment to chicken or fish, or served solo as part of an antipasto.

Ingredients

Method

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Part of

North-East Italy

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