Peperonata

Categories: not tried, side dish

Ingredients

• 3 T olive oil
• 1 lg. sweet onion (about 1 lb.), diced
• 4 cloves garlic, sliced
• 6 mixed red and yellow sweet peppers, seeded and sliced
• 2 Italian hot peppers, stems removed, seeded and sliced
• 3/4 t. salt
• 1/4 t. black pepper
• 6 medium-size ripe tomatoes (about 6 oz. each), cored, seeds squeezed out, chopped
• 1 T. fresh thyme leaves
• 2 T. capers

Directions

1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, uncovered, for 10 minutes, stirring occasionally. Add peppers, salt, and pepper. Cook for 5 minutes, stirring occasionally.

2. Add tomatoes, thyme and capers. Cook, stirring occasionally, for 7 to 8 minutes, or until tomatoes are cooked through and peppers are tender.

3. Serve warm (or room temperature) with grilled fish.

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