Peperonata

The first time I ate peperonata was in an Italian home. I’d never come across it before and decided to have a go myself. After all it is really only ratatouille without the courgettes and aubergines, two vegetables that I love, and my husband won’t eat, unless under sufferance. It takes about fifteen minutes to prepare and another thirty to cook.



Ingredients

A generous glug of extra virgin olive oil, or garlic oil
A couple of cloves of minced garlic if not using garlic oil
2 medium onions, sliced
2 peppers, red, orange or yellow, but not green, sliced
1 tbsp tomato purée
1 390g tin chopped tomatoes with their juice
Salt and pepper to taste









This also works well served cold, or can be reheated and served with pasta.

Categories
#dinner
#onions
#tomatoes

%recipeyum