Peperonata

This Southern Italian dish is most often served as a vegetable or as a sauce for pasta. 

It can be stored in a mason jar in the fridge for about 1 week and makes a delicious salad.

Ingredients:

4 yellow peppers, deseeded and cut into strips

4 yellow peppers, deseeded and cut into strips

2 onions, peeled and sliced

3 cloves garlic, chopped

Olive oil

2 firm, ripe tomatoes, deseeded and cubed

1-2ml chilli powder

45ml wine vinegar

Sea salt and freshly ground black pepper

Method:

Heat a little olive oil in a frying pan and fry the peppers, onion and garlic for 5 minutes. Cover and cook over medium heat for about 15 minutes until tender. Add the tomatoes and cook for a further 5 minutes. Remove from the heat and mix in the chilli powder, vinegar and seasoning. Allow to cool and serve at room temperature.