Peperonata

This flavourful side dish originates from Southern Italy. This is a basic recipe that can be adapted depending on the season or the main dish it accompanies.

Serves: 4
Preparation time: 30 min

Ingredients:

• 3 bell peppers, preferably in different colours
• 2 tomatoes
• 2 red onions
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• Half a bunch of parsley
• Salt and pepper
• Olive oil

Method:

1. Remove the seeds from the peppers and slice into strips. Remove the core from the tomatoes and dice them.
2. Slice the onions into half rings and finely chop the garlic. Wash and squeeze the parsley dry, then chop it finely.
3. Heat a splash of olive oil in a pan. Add the onions and after 2 minutes add the garlic. Once the onions start to colour, add the peppers and fry over high heat for another 3 minutes. Deglaze with red wine vinegar.
4. Reduce the heat and add the diced tomatoes. Let everything simmer gently for 5–8 minutes. Then add the parsley, season with salt and pepper, and mix well. Let cool.
5. This side dish is best served at room temperature.