Peperonata

Stewed capsicums

Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

This side dish can also be served as part of a mixed antipasto platter. Capsicums always pair beautifully with roast or grilled meats and fish. You can also add chopped anchovies, baby capers and chopped parsley to the finished dish.

Ingredients

  • 3 large, red capsicums (peppers)
  • 3 large, yellow capsicums (peppers)
  • 3 tablespoons

Method

Wash the capsicums. Slice them vertically in half and remove the seeds and fibres. Cut them into strips.

Heat the olive oil in a saucepan and sauté the onion until it is lightly golden. Add the garlic and sauté for another minute before adding the capsicums. Cook on a medium heat for 10-15 minutes to soften. Add the tomato chunks, season with salt and pepper and add