VGary's Pepperonata served at CHOPTAG
4 tbsp olive oil
1 onion, halved and finely sliced
2 red bell peppers, cut into strips
2 green bell peppers, cut into strips
2 yellow bell peppers, cut into strips
3 garlic cloves, crushed
2 14oz cans chopped tomatoes, drained
2 tbsp of fresh or dried herbs, I used Dried Basil and Italian Seasonings
2 tbsp chopped pitted black olives
salt and pepper
Heat oil in large frying pan. Add onion and sauté for 5 minutes, stirring until just beginning to color. Add bell peppers and garlic to pan and cook for 3-4 minutes. Stir in tomatoes and cilantro and season with salt and pepper. Cover pan and cook vegetables gently for about 30 minutes or until the mixture is dry. Stir in pitted black olives and serve.
This makes about four servings and can be used as a spread on breads, over pasta with Parmesan Cheese, or over your favorite meats/fish.
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