Peperonata

Name: Peperonata
Ingredients: 2 tablespoons extra virgin olive oil; 4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into 1/2-inch-wide strips; 1 large red onion, thinly sliced; 2 garlic cloves, finely chopped; 1 teaspoon dried oregano; 1/4 teaspoon crushed hot red pepper; 3 tablespoons bottled capers, rinsed and drained; 1 tablespoon red wine vinegar; 1 teaspoon sugar; Salt

10 ingredients

11 steps

Ingredients

2 tablespoons extra virgin olive oil
4 sweet bell peppers preferably 2 each red and yellow, seeded, cored, and cut into 1/2-inch-wide strips
1 large red onion, thinly sliced
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1/4 teaspoon crushed hot red pepper
3 tablespoons bottled capers, rinsed and drained
1 tablespoon red wine vinegar
1 teaspoon sugar
Salt

Directions

1

Heat the oil in a large skillet over medium heat.
2

Add the bell peppers and onion and cover.
3

Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
4

Uncover and reduce the heat to medium-low.
5

Cook, stirring occasionally, until the peppers are very tender but hold their shape, about 30 minutes.
6

Stir in the garlic, oregano, and hot red pepper and cook until the garlic gives off its aroma, about 1 minute.
7

Stir in the capers, vinegar, and sugar and cook for 1 minute to blend the flavors.
8

Season to taste with salt.
9

Cool completely.
10

(The peperonata can be prepared up to 1 week ahead, cooled, covered, and refrigerated.)
11

Serve at room temperature.