Pepperonata

This classic Italian Pepperonata recipe is with peppers, potato, and onion. A great party-friendly recipe and an everyday comfort side dish.

Course Side Dish

Cuisine Italian

Keyword Peperonata, Pepperonata

Prep Time 5 minutes

Cook Time 30 minutes

Servings servings

Calories 119kcal

Author Sujatha Muralidhar

Ingredients

1 tbsp olive oil
1 tsp garlic minced
1 large potato cut into cubes
1/2 cup onion coarsely chopped
1/2 cup sweet peppers sliced/any veriety of sweet pepper
1 tomato
1/2 tsp ground cayenne pepper
1/2 tsp salt
2 tbsp balsamic vinegar
1/4 Italian herbs Thyme and basil

Instructions

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.

Notes

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.

Nutrition