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

AuthorGiuseppe Timperio
DifficultyBeginner

Molise peperonata is a rustic sauce traditionally made using bell peppers, tomatoes, eggplants, and onions. Based on availability, locals in Molise may add eggplant, zucchini, and even potatoes. In Molise, peperonata is traditionally served with hot bread or bruschetta. The traditional recipe calls for a very generous amount of extra virgin olive oil, which will eventually make a superb sauce to dig your hot bread into!

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 30 g Timperio NobileAlternatively, you may use Timperio Gentile or Organic Bio/olio
 1 qt Bell pepperEither red or yellow
 1 qt Small eggplant
 130 g Whole peeled tomatoesPreferably canned Italian tomatoes
 0.50 qt Onion
 2 pinches Salt to taste
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.

Category

Ingredients

 30 g Timperio NobileAlternatively, you may use Timperio Gentile or Organic Bio/olio
 1 qt Bell pepperEither red or yellow
 1 qt Small eggplant
 130 g Whole peeled tomatoesPreferably canned Italian tomatoes
 0.50 qt Onion
 2 pinches Salt to taste

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.

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