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Peperonelle
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Ingredients (Serves 6)
1 Large onion
1.5 pounds Vine sweet mini peppers or if unavailable, red, yellow, and orange bell peppers (not green–Brigit's note).
2 Medium eggplants
1 can (14.5 oz. - 411 gr.) Organic ready cut tomatoes
4 Tbs. Extra virgin olive oil (EVOO )
1/2 glass Dry red wine
• Coarse sea salt to taste
Preparation
• Slice onion Julienne style and cook on low heat with EVOO, stirring from time to time. Do not let brown.
• In the meantime wash peppers thoroughly and slice them about 1/4 inch wide, then add them to the onion and keep cooking on low heat stirring from time to time.
• In the meantime wash thoroughly and chop eggplant into cubes roughly 1/2 inch wide and add to frying pan.
• Bring heat to medium-high, add coarse salt to taste and wine and let evaporate with lid off stirring often.
• When wine is almost completely evaporated, lower heat to medium-low, add ready chopped tomatoes, mix and cover pan.
• Stir from time to time cooking until eggplants are mushy and partially melted.
Peperonelle - Step 1: image 1 of 4 Peperonelle - Step 2: image 2 of 4 Peperonelle - Step 3: image 3 of 4 Peperonelle - Step 4: image 4 of 4
Click on the images above to see larger pictures
Comments
• This is my interpretation of a traditional Italian dish called peperonata, from peperoni (bell peppers). I called it peperonelli because once my sister-in-law Jenny, called it that once when I made it for a family dinner and the name stuck.
• It can be served as a side dish with grilled meat or seafood, with couscous, on toasted whole wheat Oroweat sandwich thins as a fast snack or light meal, or on toast triangles as hors d'oeuvres.
• The EVOO may be flavored. In this case I used a home-made rucola-flavored EVOO.
Wine and Beverage Pairing
• Valdichiana DOC Poventa, Chianti DOCG Guarniente, Chianti DOCG Riserva Il Canto del Leccio, Montepulciano d'Abruzzo DOC Avelisa, Caliscana Merlot, Lacryma Christi del Vesuvio DOC, Monteregio di Massa Marittima DOC Morello, Barbera d'Asti DOC Superiore Vigna del Carlinet, Cannonau di Sardegna DOC Jennos.


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    July 28, 2010
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