8 red bell peppers
1 medium red onion
4 ripe tomatoes
10 Sicilian green olives
1/4 cup capers
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
4 basil leaves
freshly ground black pepper
Wash the peppers, slice open, remove the stem, seeds and ribs,
and then slice lengthwise into 1/4-inch strips.
Dice the red onion. Slice the tomatoes in half, gently squeeze out
the seeds and excess juice, and then coarsely chop. Rinse the
capers and tear the basil leaves.
Heat the olive oil in a large pan over moderate heat and fry the
peppers and onions, stirring constantly until they have wilted
and begin to brown. Add the chopped tomatoes, cover and
simmer for ten minutes.
When done, transfer the peperonata to a bowl, then add the
basil, capers, olives and red wine vinegar. Salt and pepper to
taste, then stir. Cover and allow it to cool for at least an hour
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