Peperonata With Potatoes

Name: Peperonata With Potatoes
Ingredients: 2 red peppers; 2 yellow peppers; 1 lb. boiling potatoes; 1 1/2 lb. tomatoes; 4 Tbsp. olive oil; 2 Tbsp. margarine; 1 large onion, sliced; 10 to 12 basil leaves, divided; salt and pepper to taste

9 ingredients

11 steps

Ingredients

2 red peppers
2 yellow peppers
1 lb. boiling potatoes
1 1/2 lb. tomatoes
4 Tbsp. olive oil
2 Tbsp. margarine
1 large onion, sliced
10 to 12 basil leaves, divided
salt and pepper to taste

Directions

1

Cut peppers lengthwise.
2

Cut into 1/2-inch strips.
3

Potatoes are diced.
4

Coarsely chop tomatoes.
5

Place olive oil and margarine in braising pan.
6

Heat on medium flame and when butter melts, cook onion until it softens and becomes light golden.
7

Add peppers, potatoes, tomatoes, 4 basil leaves, salt and pepper.
8

Stir the mixture; cover and cook over low heat for about 40 minutes.
9

Be careful not to overcook potatoes.
10

Before serving, coarsely chop remaining basil.
11

Transfer stew to serving dish and sprinkle with chopped basil.