½cupsweet pepperssliced/any veriety of sweet pepper
½teaspoonground cayenne pepper
¼Italian herbsThyme and basil
Over medium heat, place a saute pan. Add olive oil and minced garlic.
Saute until garlic is fragrant.
Now add onion, and sauce till the onion is soft.
Toss in potato cubes and cook until potatoes are done to 90%.
Then add, mixed pepper, tomato, ground cayenne pepper, and salt.
Close it with a lid and cook unilt tomato breaks down.
Now add balsamic vinegar, thyme, and oregano.
Give a gentle stir and enjoy with crustrybread or patsa.
To store. Transfer leftover Pepperonata to an airtight container and store up to three days in the refrigerator. Freezes well And great to use for up to 4 months. To thaw, let them in the refrigerator overnight or up to 8 hours. Reheat. Add them to you saute pan and sprinkle water to moisture it enough. And gently reheat then it becomes hot.