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Sicilian Peperonata

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
4 servings
Dinner Sicilian
Sicilian Peperonata
Ingredients
  • 3 large red bell peppers, seeded
  • 1 large yellow bell pepper, seeded
  • 2 tablespoons olive oil, or more to taste
  • 1 large red onion, cut into 8 wedges
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 medium ripe plum tomatoes, diced
  • 1/3 cup sliced black and green olives
  • 1 bunch fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 small fresh red chile pepper, finely chopped
  • salt and ground black pepper to taste
Instructions
1
Cut the red and yellow bell peppers into small, uniform cubes.
2
Heat a generous amount of oil in a spacious, non-stick cooking vessel over a moderate heat setting. Introduce the onion and garlic into the pan; cook until they release their aroma, approximately 3 minutes. Add the cut bell peppers to the pan; stir constantly until the onion becomes transparent, roughly 7 additional minutes. Introduce a splash of wine into the mixture; combine with the vegetables, then bring to a gentle boil.
3
Continue cooking until the tomatoes have started to lose their rigidity, around 5 minutes. Stir in a handful of olives, a few sprigs of basil, and some dried oregano. Allow the mixture to simmer occasionally until the bell peppers have become tender, roughly 5 minutes more. Introduce a diced chile pepper to the pan; season with salt and pepper to taste. Serve the dish warm, straight from the cooking vessel.