Peperonata alla Veneziana

Stewed Venetian Peppers


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

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.


  • 400 g/14 oz aubergines/eggplants cut into chunks
  • 75 g/3 oz/6 tbsp unsalted butter
  • 75 ml/5 tbsp extra virgin olive oil
  • 1 whole garlic clove, peeled
  • 300 g/11 oz small onions, sliced
  • 500 g/ lb yellow and red bell peppers, cut into chunks
  • 300 g/11 oz tomatoes, chopped
  • 90 ml/6 tbsp dry white wine
  • sea salt
  • chopped fresh flat leaf parsley, to garnish


  1. Put the aubergine chunks into a colander and sprinkle with salt. Put a small plate on top and weight it down with a can. Leave it for 30 minutes. Rinse and drain.
  2. Heat the butter and oil in a large pan, add the garlic and fry until browned. Discard the garlic and add the onions.
  3. Cook the onions until just soft, then add the aubergines, peppers, tomatoes, wine and salt to taste.
  4. Cover and simmer gently over a low heat for 1 hour, stirring frequently. Serve the bell peppers hot or cold, garnished with some chopped fresh flat leaf parsley.