Peperonata

Name: Peperonata
Ingredients: 150 ml olive oil; 1 1 red bell pepper (sliced); 1 1 green bell pepper (sliced); 1 1 yellow or orange bell pepper (sliced); 1 1/2 onion (sliced); 1 2 garlic cloves (chopped); 1 tbsp dried oregano; 1 tbsp dried basil; 1 tbsp sugar; 1 salt, to taste; 1 black pepper, to taste; 1 1/2 lemon

12 ingredients

12 steps

Ingredients

150 ml olive oil
1 1 red bell pepper (sliced)
1 1 green bell pepper (sliced)
1 1 yellow or orange bell pepper (sliced)
1 1/2 onion (sliced)
1 2 garlic cloves (chopped)
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp sugar
1 salt, to taste
1 black pepper, to taste
1 1/2 lemon

Directions

1

Chop the garlic very finely.
2

Slice the peppers and the onion in very thin slices.
3

Remove the seeds and the veins of all bell peppers.
4

Heat the oil in a large pan/wok.
5

When hot, add the onion and sprinkle salt; cook until it gets a golden color.
6

Add the bell peppers, stir and saute for about 10 minutes.
7

The thinner the slices the quicker they'll cook.
8

They should be 'al dente' cooked on the exterior but a bit crunchy in the interior.
9

Add the garlic, stir and saute for 3 more minutes until the garlic pieces dissolve.
10

Add the sugar, the dried oregano and a bit more of salt.
11

Stir and cook for 1 more minute.
12

Turn of the heat, add the dried basil, sprinkle black pepper and add a bit of lemon juice just before serving.