Molise peperonata (bell peppers & eggplants with olive oil, onions , and Tomatoes) Recipe – Timperio

Directions

1. Start the preparation by dicing the onion into fine pieces. Then, move on to the bell pepper, and dice it into 1 to 1.5 cm size pieces. Finally, cut the eggplant into small cubes of 1 cm size. Our suggestion is to try having these vegetables cut in a similar size to ensure consistent cooking.

2. In a large pot, add the diced onion and extra virgin olive oil. Stir and let it slow cook over low heat till the onion starts to turn golden (3 to 4 minutes).

3. Add eggplants and bell pepper, and slightly increase the fire. Stir occasionally until vegetables start to soften, for about 15 min.

4. Add tomatoes and salt, and continue cooking and stirring for about 10 minutes, until bell peppers and eggplants are very soft, over slow to medium heat. Serve it right away with toasted bread or, if you prefer, you may let the peperonata rest at room temperature before serving it.