Peperonata

Preparation

Cut into 1cm strips the peppers. Thinly slice the red onions. Mince the garlic cloves.

Method

1. 1 Heat the oil in a large saucepan over medium heat. Add the onions and garlic and fry gently for a few minutes, then add the red wine vinegar and pepper strips (and salt and pepper/chilli flakes to season).
2. 2 Reduce the heat to medium-low and cook gently for 40-45 mins, stirring regularly.
3. 3 By the time it is finished, the mixture should have softened and reduced by a fair amount. When it’s ready, remove from the heat.
4. 4 Can be served warm or cold. Great served alongside antipasti, on bruschetta, with meat, stirred through pasta… this is super versatile!