Source: David Winsberg, Happy Quail Farms
This recipe was updated in 2019 from CUESA’s Market to Table program on September 21, 2013.
Peperonata is a classic Italian dish served hot as a condiment to meats or cold as antipasto, its also delicious with barbecued meats, on pasta or bruchetta, or simply by itself.
Makes about 3 cups
6 fully ripe Cubanelle peppers
1 large white onion, chopped
1 clove garlic, chopped
5 teaspoons olive oil, plus more as needed
2 medium tomatoes, cubed
1 cup fresh basil leaves
Kalamata olives, sliced (optional)
1 tablespoon capers (optional)
Pinch of sugar
Salt and pepper to taste
1 loaf of ciabatta bread, cut into thin slices, or crackers
Cut the peppers into ¼-inch cubes. In a large skillet over medium-high heat, sauté the peppers, onions, and garlic in olive oil for about 5 minutes, until vegetables are really soft but not browned.
Stir in the cubed tomatoes, basil, olives, capers, sugar, and salt and pepper to taste, and turn off heat. Cover the skillet for 2 or 3 minutes.
To serve: Pour a little olive oil on each slice of ciabatta bread and place in a toaster oven until nicely browned. Spoon a little peperonata on each slice, place on a platter and…voilà!
This recipe originally appears at Happy Quail Farms.