Peperonata
The colours of Summer
Servings: 2
Preparation: 10 min.
Cooking: 30 min.
Difficulty: 
Ingredients
1 red bell pepper / 1 green bell pepper/ 1 yellow bell pepper
1 medium size chopped onion
4 / 5 tablespoon extra virgin olive oil
4 basil leaves
Salt
method
1
2
1 - Cut the 3 sweet peppers in half lengthwise, remove and discard the stems, the seeds and the veins inside. Rinse them, then cut each one into strips and the strips in two/three pieces.
2 - Put the chopped onion in a large pan with oil over medium heat. Add the pepper pieces in the pan and sauté for 5 minutes.
3
4
3 - Salt, cover and cook for about 30 minutes over low heat, stirring occasionally.
4 - Add basil just before serving.
Useful Suggestions
Many people do not tolerate peppers because they are hard to digest. Just add a drizzle of vinegar, it should help making the peperonata more digestible.
