Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Pepper and Tomato Stew (Peperonata)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 peppers (red, green and yellow) 3 large ripe tomatoes, peeled and seeded 4 tablespoons olive oil
2 medium onions, sliced 2 cloves garlic, finely chopped salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley



1 Discard the cores, seeds and membrances from peppers and cut the peppers lengthwise into thick strips. Chop the tomatoes roughly.
2 Heat the oil in a large frying pan with a lid to fit. Add the onions and cook gently for about 10 minutes, stirring often, until transparent. Stir in the garlic and cook for several seconds. Add the pepper strips, tomatoes, and salt and pepper to taste. Toss well, and simmer, covered, for about 20 minutes, until the peppers are tender. Sprinkle with parsley, and serve hot or at room temperature.
3 This Sicilian version uses two red or yellow peppers instead of flour. Top and tail 225g/8oz young green beans and add to the pan with the pepper strips, which should be cut to the same width as the beans. Add tablespoon of chopped fresh oregano in place of the parsley.

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