Peperonata, a vegetarian side dish!
4 cups – 700g peppers (yellow and red)
1/4 cup – 45g black olives
4 tbsp – 60g EVO Oil
3 garlic cloves
1 cup – 150g onions
7/8 cup – 175g peeled tomatoes
salt to taste
parsley to taste
In a saucepan, heat the oil and sauté the low heat garlic. Add the sliced onions over medium heat until they fade.
Add the coarsely chopped olives, the peppers cut into strips and the salt. Fry for 7/8 minutes over high heat, and add the tomato. Cook over medium heat for 10-15 minutes, add salt and finally add the chopped parsley.
Serve hot with a little EVO oil.