Pepperonata

Nothing is fresher than the vibrant colours of garden vegetables in the summertime. As we are approaching mid August, we are right in the prime of garden season. Fresh zucchini, peppers, eggplant and all the herbs you can dream of. Enter fresh Pepperonata - one of Nonno's favourite summer dishes perfect for those summer nights spent eating on the patio enjoying the sunshine (not like we've had very much of it this year).  This recipe is not only super easy, but is the most delicious way to get in a healthy dose of veggies and the perfect meal to make when you're tight on time.

Let's get right to it!

INGREDIENTS:

  • 1 white onion
  • 2 sticks of celery
  • 1 clove of garlic
  • a few leafs of parsley
  • a few leafs of oregano (fresh or dried)
  • 4 red bell peppers
  • 3 medium sized eggplants
  • 3 zucchini
  • 1 carrot
  • Pepperoncino (hot pepper) to taste
  • Salt
  • Pepper
  • 4 tbsp of olive oil
  • 28oz can of diced tomatoes

DIRECTIONS:

  1. Prep all your vegetables by dicing them all up.
  2. In a pan saute together the onion, celery, parsley, oregano, garlic and pepperoncino.
  3. Add the remainder of the vegetables and cook on medium heat for 10 minutes stirring occasionally.
  4. Cover the vegetables, still stirring occasionally for another 10 minutes.
  5. Turn the heat up to high and add the diced tomatoes stirring uncovered until the water evaporates (approx. 10 - 15 minutes).
  6. Season with salt and pepper, mix it up again and serve!

Buon Appetito!

With Love From, Nonnina