Peperonata with olives and capers

Ingredients for 4 servings:

• 500 g red bell pepper(s)
• 500 g bell pepper(s), yellow
• 300 g tomatoes, alternatively also pizza tomatoes
• 300 g olives, black, with stone
• 150 g capers, if possible pickled in salt
• 3 garlic cloves
• 1 chili pepper(s)
• olive oil
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Italian recipe

Peel the peppers and tomatoes. Cut the peppers into strips and dice the tomatoes. Peel the garlic cloves and slice them thinly. Wash the chili pepper and slice it into fine rings. Sauté the pepper strips with the garlic slices and the chili pepper (add more or less depending on your taste and the spiciness of the chili pepper) in olive oil in a pan over medium heat. Add a little salt. Once the pepper strips have softened slightly, add the diced tomatoes and sauté everything in the pan until soft. Just before the end of the cooking time, add the capers and olives. Season with salt and pepper to taste. Delicious with grilled meat or Italian roast pork. (See Italian roast pork recipe)