Peperonata

Name: Peperonata
Ingredients: 3 tablespoons extra-virgin olive oil; 2 small red onions (about 12 ounces total), halved, sliced crosswise; 2 pounds mixed red and yellow bell peppers (about 4 large),cut lengthwise into 1/2-inch wide strips; 1/4 teaspoon dried crused red pepper; coarse kosher salt; 3 tablespoons red wine vinegar; 2 tablespoons slat-packed capers, rinsed drained or 2 tablespoons capers in brine, drained; 1 tablespoons chopped fresh oregano; 1 tablespoon chopped thyme

9 ingredients

2 steps

Ingredients

3 tablespoons extra-virgin olive oil
2 small red onions (about 12 ounces total), halved, sliced crosswise
2 pounds mixed red and yellow bell peppers (about 4 large),cut lengthwise into 1/2-inch wide strips
1/4 teaspoon dried crused red pepper
coarse kosher salt
3 tablespoons red wine vinegar
2 tablespoons slat-packed capers, rinsed drained or 2 tablespoons capers in brine, drained
1 tablespoons chopped fresh oregano
1 tablespoon chopped thyme

Directions

1

Heat olive oil in heavy large pot over medium heat. Add onions; saute until almost tender, about 6 min. Mix in bell pepers and crushed pepper; sprinkle lighly with coarse kosher salt.
2

Reduce heat to low, cover and cook until peppers anre tender and silky, stirring occasionally about 35 min. Stir in red wine vinegar, capers, oregano, and thyme