Peperonata is an Italian vegetable side dish of slow-cooked bell peppers with onion and garlic. It’s easy to make and of course I like to add extra mouth watering ingredients. This dish is beautiful on its own or accompanying a meat dish.
Make your own peeled tomatoes click here
Write a review
- 2 red capsicums sliced
- 1 yellow capsicum sliced
- 1 green capsicum sliced (optional)
- 1 onion sliced
- 2 cloves garlic crushed
- 2 large potatoes cubed
- 1 eggplant cubed and tossed in a bowl with little salt for 10 min
- 2 cups of tomato passata sugar free or a can of peeled tomato (sugar free)
- 1 Tbls tomato paste (sugar free)
- olive oil to cover the bottom of a large frypan
- sea salt
- 1 1/2 tsp Italian herbs
- 1/2 cup water or homemade broth if too dry
- chilli flakes if desired
- Fill bottom of a large frypan with olive oil on medium low heat.
- Fry onion and garlic until soft then add tomato paste and stir.
- Add remaining vegetables and toss to coat.
- Add sauce (or can) and seasoning plus herbs. Cover on low for 30 mins stirring occasionally, if mixture drys too quick add water/broth and cover again.
- If you feel vegetables are still not cooked cover for an extra 5-10 mins.
- Sauce should thicken
Gusto Paleo http://gustopaleo.com/