PEPERONATA

Serves: 4 to 6

2 tbsp (30 mL) extra virgin olive oil

1 red bell pepper, very thinly sliced

1 yellow bell pepper, very thinly sliced

1 large red onion, very thinly sliced

Salt and pepper

2 garlic cloves, finely chopped

1 tsp (5 mL) capers, roughly chopped

Pinch of crushed red pepper

2 tbsp (30 mL) red wine vinegar

1 tbsp (15 mL) chopped flat-leaf parsley

1 tbsp (15 mL) chopped basil

Pinch of dried oregano

A handful of good olives (optional)

1. Put the olive oil in a large skillet over medium-high heat. When the oil is hot, add the bell peppers and onion, season generously with salt and black pepper, and cook, stirring frequently, until softened, about 5 to 7 minutes.

2. Add the garlic, capers, crushed red pepper and vinegar, and cook for 1 minute more. Taste and adjust the seasoning.

3. Transfer the peperonata to a serving platter and sprinkle with the parsley, basil, and dried oregano.

4. Serve at room temperature, garnished with the olives if desired.

Note: It’s a good idea to make peperonata a day or two in advance of serving so the flavours can meld.