Peperonata is a classic Italian side dish with peppers as the main ingredient. It is good with light meats such as chicken, rabbit or even frog legs. It is simple to make, healthy and very tasty. Instead of eating it as a side, you could also serve peperonata as pasta sauce over penne rigate, or even as a topping for crostini.
1 red pepper (capsicum)
1 yellow pepper (capsicum)
1 green pepper (capsicum)
200 ml (1 cup) passata (sieved tomatoes)
150 grams (1/3 pound) red onions
1 garlic glove
salt and fresly ground black pepper
Slice the onions. Heat the oil in a frying pan and sauté the onion with the glove of garlic over low heat for 15 minutes, stirring now and then.
Meanwhile, clean the peppers and slice them lengthwise. Add the peppers after the onions have cooked for 15 minutes. Season with salt and freshly ground black pepper. Cover the pan and cook over low heat for 15 minutes without adding any liquid, stirring now and then.
Add the sieved tomatoes and continue to cook covered over low heat for another 15 minutes, stirring now and then.
Discard the garlic. Taste and adjust the seasoning. Serve hot or at room temperature.