Peperonata

Recipe Ingredients

5		Red and/or yellow bell peppers
		Olive oil - as needed
1		Onion - sliced
3/4 cup	46g / 1.6oz	Chopped tomatoes
3/4 cup	177ml	Red wine
		Salt - to taste
1/2		Jalapeño pepper - roasted, peeled,
		And seeded
2		Garlic cloves
1 cup	40g / 1.4oz	Chopped basil leaves
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

Arrange the peppers on a jellyroll pan and bake them at 400 degrees for 20 to 30 minutes, turning them once or twice to keep them from sticking. Remove from oven and cover the peppers with a damp cloth. Let them cool for 10 to 15 minutes. Peel, seed and cut into bite-size pieces.

Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the tomatoes and bell peppers and cook briefly. Add the red wine and 1/2 teaspoon of salt. Cover and cook, stirring occasionally, about 10 minutes. Remove the lid and continue cooking, stirring occasionally, another 10 to 15 minutes. Check frequently toward the end, as the peppers will want to stick to the bottom of the pan.

Meanwhile, pound the jalapeño and garlic into a paste in a mortar with another 1/2 teaspoon of salt. Add the basil and parsley; pound to a paste. Add 3 tablespoons of the oil and stir, grinding more with the pestle. The sauce should have a rather loose consistency, somewhat more liquid than pesto.

Stir the sauce into the peppers, taste for salt and heat through, 2 minutes. This is good hot, cold or anywhere in between.

This recipe yields 4 to 6 servings.

Each of 6 servings: 199 calories; 130 mg. sodium; 0 cholesterol; 12 grams fat; 2 grams saturated fat; 18 grams carbohydrates; 3 grams protein; 4.68 grams fiber.

Source:
The Los Angeles Times, 10-16-2002

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