Peperonata

Ingredients

2 lbs. firm and sweet peppers
8 oz. ripe tomatoes, peeled, seeded and diced
1 small white onion, chopped
1 clove garlic, chopped
8 basil leaves
8 tbs. olive oil
capers, to season
pitted black olives (optional)
salt
pepper

How to make the Peppers Sauteed with Olive Oil and Capers :

Clean and cut the peppers into strips. Prepare a soffritto by sauteing the onions and garlic in a saucepan with 2 tbs. of olive oil. When golden brown add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire and set aside.

In a large sauteing pan, heat 6 tbs. of olive oil, then add the peppers. When these are slightly soft, add the soffritto, mix in the capers and olives (optional), season and continue cooking until peppers are tender but still crisp (the peppers are overcooked when skin begins to fall off). Remove from fire. Serve at room temperature.

Serves 4