Geoff Jansz prepared a capsicum dish from the south of Italy, called peperonata. It is delicious served as an accompaniment to grilled fish or chicken. This quantity serves two people as a main course or four
Ingredients
1 large onion, finely diced
2-3 cloves garlic, finely diced
2 tablespoons olive oil
1 large red capsicum
1 large yellow capsicum
1/2 cup tomato puree (400g)
1 tablespoon white vinegar
pinch sea salt
Italian parsley leaves
Method
1. Put the onion, garlic and olive oil into an enamel or non-stick saucepan, and cook on a gentle heat with the lid on until they soften, but be careful not to brown them. This will take about 5 to 10 minutes.
2. Slice the capsicums into little fingers and add to the softened onions. Stir in and cook on a low heat, with the lid on, for another 10 minutes and let them soften.
3. Pour in the pureed tomatoes and turn up the heat. Add the vinegar, sea salt and parsley leaves and stir through until the parsley just collapses. Serve immediately as a side dish, or cold as part of an antipasto.