Posted on Oct 23 2014 - 9:55am by Marianne

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

Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
55 min
Prep Time
10 min
Cook Time
40 min
Total Time
55 min
  1. 2 red capsicums sliced
  2. 1 yellow capsicum sliced
  3. 1 green capsicum sliced (optional)
  4. 1 onion sliced
  5. 2 cloves garlic crushed
  6. 2 large potatoes cubed
  7. 1 eggplant cubed and tossed in a bowl with little salt for 10 min
  8. 2 cups of tomato passata sugar free or a can of peeled tomato (sugar free)
  9. 1 Tbls tomato paste (sugar free)
  10. olive oil to cover the bottom of a large frypan
  11. sea salt
  12. pepper
  13. 1 1/2 tsp Italian herbs
  14. 1/2 cup water or homemade broth if too dry
  15. chilli flakes if desired
  1. Fill bottom of a large frypan with olive oil on medium low heat.
  2. Fry onion and garlic until soft then add tomato paste and stir.
  3. Add remaining vegetables and toss to coat.
  4. 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.
  5. If you feel vegetables are still not cooked cover for an extra 5-10 mins.
  6. Sauce should thicken
  7. Serve.
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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