Peperonata
Italian peperonata with red and yellow peppers, shallot, capers, oregano, and basil. Soft, glossy, and best after a short rest.
Ingredients
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Instructions
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Wash and dry the peppers, then remove the seeds and white ribs carefully before slicing them into strips.
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Heat the olive oil in a wide skillet over lively medium heat. Add the shallot and cook briefly, then add the peppers.
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Salt the peppers and cook for about 20 minutes, stirring now and then. Add a spoonful of water only if the pan starts drying out too quickly.
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When the peppers are soft but still glossy, fold in the capers, oregano, and basil.
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Let the peperonata cool a little before serving. It works warm, at room temperature, or straight from the fridge the next day.
Storage & Meal Prep
Store in an airtight container in the refrigerator for up to 4 days. The flavor settles and improves after the first rest.
FAQ
Do I need tomatoes in peperonata?
Not necessarily. This version keeps the focus on peppers, shallot, capers, oregano, and basil.
Why cook the peppers over fairly lively heat?
The peppers should soften without collapsing into a jam. A more active heat helps them stay bright and glossy.
Can I make peperonata ahead?
Yes. It is one of the easiest vegetable dishes to make ahead because it tastes even better after a short rest.
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The Story Behind This Dish
This version keeps peperonata very direct: peppers, shallot, capers, oregano, basil, and enough olive oil to make the vegetables silky. There is no need to bury the peppers under tomato or extra seasoning.
The key is to clean the peppers well, cook them in a wide pan, and stop once they are soft and sweet but still recognizable. It should read as a pepper dish first.
Next: Try Caponata Siciliana di Verdure for a more layered sweet-sour vegetable preparation.
Learn more: Building Flavor with Aromatics - the foundation of Mediterranean cooking.
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