mitzireddy

There are days when left over vegetables in your fridge just makes you close the fridge door and order a pizza and then there are days when you can be inspired to make an interesting dish.

This was the case with some leftover peppers in my fridge which I used to
make a peperonata. A peperonata is a colourful stew of tomatoes and peppers.

Although peppers are native to Mexico, it’s interesting to note that today China is the world’s largest pepper producer. From a nutritional point of view red peppers are recommended because of its high vitamin content – one large red pepper contains nearly 3 times more vitamin C than an average sized orange – I have to admit I enjoy eating oranges when it’s in season and especially when it’s sweet and juicy.

I quote Rachel Allen whose recipe I have used to make the peperonata – she says it so well.

‘This is a wonderful pepper and tomato stew that is also very versatile. Serve it as a vegetable accompaniment to a roast or toss it with hot pesto and grated cheese for a quick supper.
It’s delicious in baked eggs or with an omelette. It can be made in advance as it
reheats well and it even freezes well! I sometimes add chopped chilli and fresh
coriander into this instead of basil or marjoram or sometimes if I don’t have
any fresh herbs I add a dollop of pesto in at the end, for that lovely basil
flavour.’

PEPERONATA

Ingredients

• 3 tablespoons olive oil
• 1 onion, sliced
• 2 cloves of garlic, crushed or grated
• salt and pepper
• 2 red peppers
• 2 green or yellow peppers
• 6 large ripe tomatoes, peeled and sliced or 1 x
  400g tin of tomatoes, chopped
• 1-2 teaspoon sugar
• 2 tablespoons chopped or torn basil or marjoram

Method

1. Heat the olive oil in a casserole pot or saucepan, add
   the onion and garlic, season with salt and pepper and cover with a piece
   of greaseproof paper and the lid and allow to cook gently on a low heat
   until the onion is soft, about 8 minutes.
2. Meanwhile slice the peppers. Cut the peppers into
   quarters from top to bottom, remove the stalk and all the seeds and then
   cut into short slices crossways or cut into squares about 3cm.
3. When the onion is soft, add in the peppers, mix,
   replace the lid and cook for another 8 or so minutes until the peppers are
   really soft but not completely.
4. Then add in the tomatoes and season with salt, pepper
   and sugar.
5. Cook, uncovered for about 15-20 minutes on a low heat
   until the sauce has thickened and all the vegetables are cooked. Add the
   chopped herbs and season to taste.