PEPERONATA

Side dish - vegetarian - lactose and gluten free

3 big bell peppers (same colors or assorted ones - no green peppers)
1 big onion, chopped
1 14-oz can Italian San Marzano tomatoes
9 Italian dried black olives
1 tbsp capers, packed in salt and rinsed
2 tbsp Italian extra virgin olive oil
Salt and chopped parsley.

Wash bell pepper, halve them and remove seed and inner white ribbings, the slice them.

In a large saucepan with lid, over medium-high heat, warm the olive oil. When ready add onions and sautee a couple of minutes, then add bell peppers slices and stir. Season with salt and cook, on medium heat, for about 5 minutes.

In the meantime, chop the peeled tomatoes (set juice aside) and add them to the peppers along with olives and capers. Cover with lid and lower heat to low.

Cook about 25-30 minutes, or until pepper are soft.

Sprinkle with chopped fresh parsley and serve immediately.

This recipe serves 4.


- If the peperonata dries too much, add a few tbsp of the peeled tomato juice.
- You can add a tsp of anchovy paste, if you like it.
- It's a perfect side dish for fish, white meat and eggs.