Peperonata
Serves 6
Ingredients:
3 red (bell) peppers
3 yellow (bell) peppers
1 green (bell) pepper
100ml/3½fl oz/⅓ cup olive oil
2 garlic cloves, crushed
6 plum tomatoes
2 tbsp capers
18 black olives
2 tbsp chopped fresh parsley
salt and ground black pepper
Method:
1 Halve the peppers and discard the ribs and seeds, leaving the stalks intact. Heat the oil in a large pan over a medium heat, add the garlic and tomatoes and cook for 2 minutes.
2 Add the peppers and turn to coat them in the oil. Cover the pan and cook gently over a low heat for 45 minutes or until the peppers are really tender.
3 Stir in the capers, olives and parsley and season to taste with salt and pepper.
4 Serve immediately or set aside to cool, then cover and chill in the refrigerator until required.
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| Peperonata |
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