Hearty, tasty, healthy and satisfying the peperonata is the Italian peasant version of the “foo-foo” French cousin, ratatouille. I can make a whole meal out of this simple vegetable dish! There is always a lot of dispute about adding olives or potatoes to it, and it all depends from which Italian region you get the ear full! I personally think that adding potatoes enriches the dish dramatically, but that’s Mr. Carb talking!
It makes a great appetizer. It marries well with grilled meat and fish and can be easily served at room temperature in the summer months.
Enjoy the recipe!
- 2 each red bell pepper
- 2 each yellow bell pepper
- 2 each medium white onions
- 4 each japanese eggplant
- 2 each medium potatoes
- 10 oz tomato sauce
- 1/3 cup olive oil
- Cut in half and remove the seeds from both the red and yellow bell pepper and dice them (3/4 of an inch).
- Peel and cut the potatoes in slices. Cut the eggplant in pieces ½ inch thick.
- Cut the onions in small cubes about ½ inch thick and sauté them with the olive oil.
- Once the onions are a light color add the diced peppers. Cook it for few minutes on a high heat, add a small amount of water or stock and lower to a medium heat.
- When the peppers are half way cooked add the eggplant, the potatoes and the tomato sauce. Add salt, pepper and a little water or stock.
- Cook until all the ingredients are tender.