This is the perfect Summer dish to use up and enjoy all of those delicious garden veggies! Peperonata is the less "vinegary" cousin of Caponata and a close relative to France's ratatouille. Peperonata mostly uses bell peppers as its flavor base and is jam packed with flavor, full of health and beautiful to look at making it the perfect "last hoorah" dish of the summertime!
Ingredients
1 pound red and/or yellow or even green bell peppers (red is traditional as they are the sweetest)
1/8- 1/4 cup olive oil
1 onion
2 garlic cloves
1 teaspoon red pepper flakes OR calabrian paste or 1 small hot pepper red or green
2 medium tomatoes
1 zucchini
1 small eggplant
1/2 -1 large potato
1 glass white wine
pinch of sugar
salt and pepper to taste
optional herbs: dried oregano, fresh parsley and/or basil etc..
Directions
Cut all of the large veggies to about same size, not too small or too big, you want some toothsomeness.
Heat up oil medium low in large pot and saute onion and garlic and oregano if using along with a little salt to prevent browning until onion is translucent, don't burn garlic.
Turn up heat to medium/high and add wine and cook until you don't smell alcohol, lean over the pot and smell, you'll know.
Add in the hot pepper, bell peppers, and potatoes and more salt (layering the salt is important) cook until soft stirring here and there, about 15 minutes. Add a little water here and there if its sticking as needed.
Add the tomatoes, eggplant and zucchini season with and pepper this time and stir here & there to cook down until ALL veggies are soft, check each one. It will take around another 20-30 minutes give or take depending on size of veggies.
Add the chopped fresh herbs at the end and taste for salt & pepper.
Serve on bread for an antipasto, as a "sauce" for pasta or in a sandwich, this is really good with a sausage or meatball sub!
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