Peperonata is a versatile Italian dish starring sweet peppers. I serve it first hot as a side dish with meat. But it can also be served cold as part of an antipasto platter. Or it can be used to top pizza, stuff omelets, or fill sandwiches. I like to make big batch to have plenty of left-overs on hand. I hope you enjoy it as much as I do.
- 1/2 c. EVOO
- 1 sm. fennel bulb, cored and sliced
- 1 bay leaf
- 6 cloves garlic, minced
- 1/4 c. dry white wine
- 6 med. sweet bell peppers, sliced in 1/4" strips red, orange, yellow
- 1 sm. onion, sliced in 1/4" strips
- 1 tomato, chopped in wedges
- 1 tbsp capers
- 1/4 c. balsamic vinegar
- 10-12 fresh basil leaves
- salt to taste
Heat EVOO with bay leaf in lg. saucepan over med-low heat. Add fennel. Season with salt. Cover and cook until fennel is tender, approx. 15 min. Remove bay leaf.
Pour wine over fennel. Stir in peppers, onion, tomato, garlic, and capers. Season with salt. Add vinegar. Cover and cook until peppers are tender, stirring occasionally, approx. 30 min. Top with basil. Stir gently and serve.