Peperonata

• large frying pan with lid
• wooden spoon

• 3 T olive oil
• 4 bell peppers,* cut into 1-inch strips
• 2 medium onions, thinly sliced
• 3 medium tomatoes, peeled, seeded, and diced
• 1 t fresh thyme
• salt
• pepper

Heat oil over medium heat, add peppers and onions, and sauté, stirring occasionally, for about 6 minutes, until softened.

Add remaining ingredients, reduce heat to medium-low, cover, and cook, stirring occasionally, for 15-20 minutes, until soft.

Uncover and simmer another 5 minutes or so, until thickened but still saucy.

Serve hot or at room temperature.

* You can use any color, but personally I don’t like the taste of peperonata made with green bell peppers.

Adapted from the recipe in Vegetables Every Day, by Jack Bishop – read my review.

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