Name: Peperonata
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 2 medium_piece red capsicums; 2 medium_piece yellow capsicums; 2 medium_piece green capsicums; 2 tablespoon olive oil; 3 medium onions, thinly sliced; 2 clove garlic, crushed; 2 large tomatoes, seeded, coarsely chopped; 1/4 cup dry white wine; 1/2 cup pimiento-stuffed green olives, coarsely chopped; 1 tablespoon coarsely chopped fresh flat-leaf parsley

Ingredients

2 medium_piece red capsicums

2 medium_piece yellow capsicums

2 medium_piece green capsicums

2 tablespoon olive oil

3 medium onions, thinly sliced

2 clove garlic, crushed

2 large tomatoes, seeded, coarsely chopped

1/4 cup dry white wine

1/2 cup pimiento-stuffed green olives, coarsely chopped

1 tablespoon coarsely chopped fresh flat-leaf parsley

Method

1.Halve capsicums; remove and discard seeds and membranes. Cut capsicums into thin strips.

2.Heat oil in large frying pan; cook onion and garlic, stirring, until onion is soft. Stir in capsicums and tomato; simmer, covered, about 30 minutes or until capsicums are soft, stirring occasionally.

3.Stir in wine and olives; simmer, uncovered, about 5 minutes or until liquid evaporates. Stir in parsley; serve peperonata hot or cold.