Peperonata

Ingredients for 4 servings:

• 3 large bell peppers, red, green and yellow
• 500 g tomatoes
• 2 onions
• 2 garlic cloves
• 4 tbsp olive oil
• 4 tbsp white wine vinegar
• 1 pinch(s) of cayenne pepper
• Salt and pepper from the mill

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Sicilian peppers

Clean the bell peppers, wash the halves, and cut each into 4 pieces. Remove the stems from the tomatoes. Briefly blanch the tomatoes, peel, and quarter them. Scoop out the seeds with a spoon. Roughly chop the flesh. Peel the onions, halve them, and slice them thinly. Peel the garlic cloves and slice them thinly. Heat the olive oil in a wide saucepan. Sauté the onions until translucent, then stir in the bell peppers and garlic slices and fry. Drizzle the vegetables with the white wine vinegar and bring to a boil. Season with cayenne pepper, salt, and pepper, and stir in the tomatoes. Reduce the heat, cover the pan, and simmer the bell peppers for about 20 minutes. They should be nicely cooked but not too soft. Season again with salt and pepper and serve hot, lukewarm, or cold as a side dish.