Summary

Ingredients

• 3 large bell peppers, red, tasty
• 1 large chilli pepper (s), yellow, red or green (fresh), hot
• 2 onions)
• 2 tablespoon olive oil
• 1 clove garlic, chopped
• 1 teaspoon balsamic vinegar, white
• 4 anchovies, pickled in oil
• 1 tablespoon capers, small (pickled)
• 1 tablespoon parsley, chopped (fresh)
• Salt and pepper, black from the mill
• Ciabatta, roasted

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Instructions

1. Cut the ciabatta bread into slices and toast them in the oven. If you want, you can brush them with a little butter beforehand.
2. Wash the paprika and the hot pods, pat dry, halve lengthways and remove the stem, the dividing walls and the seeds. Cut the bell pepper into large pieces and the hot pod into somewhat coarse strips.
3. Peel and halve the onions, then cut into slices. Peel the garlic, remove the inner germ, then chop finely.
4. Drain the anchovies. Drain the capers.
5. Wash and chop the parsley.
6. Put the oil in a pan with a lid and heat. Then add the onions and sauté a little until soft, stirring occasionally.
7. Now add the pepper pieces, strips of pods and garlic, lightly salt everything, stir a few times and put the lid on. Let simmer for about 10 minutes, stirring every now and then.
8. Now drizzle the balsamic vinegar evenly over it and let it simmer for another 2/3 minutes without a lid.
9. Make some space in the middle of the pan and put the anchovies in there. They are mashed with a wooden spoon and stirred into the vegetables. Then stir in the drained capers.
10. Now heat the whole thing again for 3 minutes and stir again and again so that the aromas can spread out nicely.
11. Finally, season with pepper from the mill and fold in the parsley.
12. Serve the peperonata hot or cold with toasted ciabatta bread. A glass of red wine completes the whole thing!