Peperonata alla Veneziana

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.