Peperonata

From Marco Straforini

1 Red bell pepper

1 Green bell pepper

2 Yellow bell pepper

1 small onion, finely chopped

2 large tomatoes, chopped

1/2 cup red vinegar

salt and pepper to taste

 

Remove the inside of the peppers and wash them well under running cold water to remove all the seeds.

Cut the peppers in 1/2 inch strips and put them in a large heavy skillet with a little bit of olive oil.

Cook on medium heat until the skin of the peppers start to get brown, stirring occasionally. Add the onion and stir until it is pale, then add the tomatoes. Cook, stirring occasionally, and add salt and pepper to taste.

When the tomatoes are almost reduced, rise the heat and add the vinegar, and continue cooking until the vinegar is evaporated.

Can be served hot as a side dish, or warm temperature as an entree. Serve with bread. Nice dish for party and company, because can be prepared well in advance. Makes 4-6 servings.

 

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