Peperonata

A combination of bell peppers, tomatoes, onions and garlic cooked in olive oil, peperonata is a popular dish on the island of Sicily, in southern Italy. Peperonata is often served as an accompaniment to meats or fish.

Ingredients

Directions

In the stovetop-safe insert of a slow cooker, or in a sauté pan over medium-high heat, warm the olive oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft but not browned, about 6 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers, tomatoes, capers and vinegar and stir to combine.

Transfer the insert to the slow-cooker base; if you used a sauté pan, transfer the bell pepper mixture to a slow cooker. Cover and cook on high according to the manufacturer's instructions until the peppers are soft, about 1 hour. Stir in the basil.

Divide the peperonata among 4 individual bowls and top each with 1 fish fillet, breaded side up. Garnish with parsley and serve immediately. Serves 4.

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