Peperonata

For the peperonata, first remove the stems from the peppers, remove the seeds and cut into eighths.

Scald the tomatoes, peel, seed and chop.

Chop the onion.

Heat the oil in a frying pan. Sauté the garlic and onions in it. Add the bell bell pepper to the pan, stir through and sauté for 5 minutes. Add the tomatoes and olives. Season with salt, bell pepper, paprika powder and a pinch of sugar and simmer over low heat until you have a creamy ragout. Serve the peperonata.

Preparation Tip:

COOKING TIME: about 30 minutes TIPS: Some like peperonata hot (especially with meat dishes), while others serve it as a vitamin-rich component of a cold appetizer platter.If the tomatoes are not ripe enough and do not have enough juice, replace the missing liquid by adding white wine or vegetable stock.Non-vegetarians can also increase the appeal of this vegetable dish by roasting 350 g of raw ham cut into strips with the onions.

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