Neapolitan Peperonata

Stewed bell peppers with vegetables. Excellent addition to other side dishes, meat.

Ingredients

• Sweet pepper – 400 g
• Olive oil – 5 tbsp
• Garlic – 1-2 cloves
• Chopped parsley – 1 tbsp
• Onions – 2 heads (150 g)
• Tomatoes – 500 g
• Salt
• Ground black pepper
• Dry Italian herbs

Directions

1. Wash the pepper, remove the stalks, peel and cut into pieces.

   

2. Fry finely chopped garlic and parsley in a frying pan in oil.
3. Then add slices of pepper and finely chopped onion. Simmer for 5-7 minutes and add tomato pulp (mashed tomatoes). Season the pepperonata with salt, pepper and spices. Cover, reduce heat and simmer the peperonata for 40 minutes.
4. Serve the peperonata as a main course and as a sauce for spaghetti and pasta. Delicious with boiled potatoes.

   

Bon Appetit!