This Italian vegetable stew reheats perfectly and is a valuable stand-by to have in your fridge.
Peel the garlic and make into a paste. Peel and slice the onion. Heat
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx. Serve with bacon, ham, beef, monkfish, lamb etc., or as a filling for omelettes. Piperonata will keep in the fridge for 4 or 5 days.
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