Pepperonata by Dave McElhinnie

Here is a dish I like to prepare in the summer when I have lots of red bell peppers and want a change from sautéing, roasting or grilling. This has a bit of brightness and goes especially well with bbq’d leg of lamb or a roasted chicken. Although tomato is not usually part of a traditional pepperonata, I like the effect here.

Pepperonata:
4 red, yellow or orange bell peppers, sliced
1 medium red onion sliced finely
2 clove garlic, smashed then minced
3 or 4 TBS good olive oil
1 ripe tomato, chopped
Salt and pepper to taste
Add all ingredients to a pan and gently cook over low heat, about a half hour till oil begins to separate and the peppers and tomato get soft and come together. Adjust for salt and pepper. Alternately, you can also do this in a baking pan in a hot 450 degree oven for a half hour or so. You can garnish this with Italian parsley or basil, a sprinkling of parmesan. It is also a great topping for bruschetta or a baked potato!
Happy eating!
Dave

For more recipes from Dave visit his page at http://coppergazette.blogspot.com/p/dave-mcelhennie.html