Peperonata
A sweet classic, peperonata, like many vegetable stews, is easily varied: add chunks of potato, chicken, or zucchini or some minced garlic; a small chile or a bit of cayenne is also appropriate. Serve it hot as a side dish,warm as a topping for Crostini , or cold as a relish.
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter (or use more oil)
- 2 large onions, thinly sliced
- Salt and black pepper to taste
- 2 red bell peppers, stemmed, seeded, and sliced
- 2 yellow bell peppers, stemmed, seeded, and sliced
- 3 cups chopped tomatoes with juice (canned are fine) ¼ cup fresh basil leaves, roughly chopped
Instructions:
- Put the oil and butter in a large skillet or flameproof casserole over medium-high heat. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the peppers and continue to cook until wilted, another 10 minutes or so.
- Add the tomatoes, bring to a boil, and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the mixture is thick, at least 15 minutes more. Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature or cover and refrigerate for up to a couple of days. The peperonata can be reheated or served cold.