Peperonata

Ingredients:

4 big peppers

300 g tomatoes

50 g green olives, stoned and chopped

3 big onions, sliced

extra-virgin olive oil

wine vinegar

salt

Preparation

Clean the peppers, wash them and cut them into four pieces. 

Pour some tablespoons of oil in a saucepan, add the onions and simmer. While the onions are frying, wash the tomatoes and cut them into four pieces, without peeling them but removing the seeds. 

Add them to the onions together with the peppers. As soon as the vegetables are browned sprinkle with two or three tablespoons of vinegar. 

Season to taste with salt. After about 10 minutes add the olives. Mix well, and when the peppers are ready but not mushy, turn the mixture into a serving dish. 

Peperonata can be served hot, warm or cold.