PEPERONATA Italian vegetable stew recipe.
This dish is an absolute favourite of mine, an Italian stew, the process is so simple and yet this dish is packed full of nutrients antioxidants and does contain your 5 a day vegetable intake. Ideal for vegetarians and vegans. It can be served hot on a cold winter’s day by adding some pasta, or with some roasted potatoes, but it can also be served cold with a good piece of crunchy baquette or with your antipasti.
Italian food, seasonal, uncomplicated and simple but tastes amazing because the use of basic good quality seasonal ingredients allows each dish to have intense flavours and not to complicate your palate as you savour the dish.
Each region as we know have their own way and variations of making the same dish but the basic of a peperonata involves red peppers, peperoni in Italian hence the name of the dish, onions and tomatoes either diced or passata.
But this is one of our Mamma version, from the North of Italy, we have added our peperonata with melanzane (aubergine) and zucchine (courgettes), you can even add potatoes. We hope you enjoy.
Preparation time approx. 10 minutes plus cooking time 2 hours
This dish will serve approx. 8 people depending of the size of the serving.
Chop all the vegetables into small cubes. In a stew pan or any pan which is deep enough, add some olive oil and add the chopped vegetables. Cover the vegetables with a jar of tomato passata
Now mix the ingredients, place on the stove on a low heat, cover with a lid, and simmer for 2 to 3 hours until consistency is thick and the vegetables are soft. Stir occasionally to prevent sauce from sticking.
Now you are ready to eat, add this sauce with your favourite pasta or you meat dishes, it can go perfectly as a bruschetta topping or with roasted potatoes. Buon appetito!!!!