MY SICILIAN EX-MOTHER-IN-LAW'S PEPERONATA

My Sicilian Ex-Mother-in-Law's Peperonata image

Provided by Buckwheat Queen

Time 35m

Yield 4

Number Of Ingredients 12

3 large red bell peppers, seeded
1 large yellow bell pepper, seeded
2 tablespoons olive oil, or more to taste
1 large red onion, cut into 8 wedges
2 cloves garlic, minced
⅓ cup dry white wine
2 medium ripe plum tomatoes, diced
⅓ cup sliced black and green olives
1 bunch fresh basil, chopped
1 tablespoon chopped fresh oregano
1 small fresh red chile pepper, finely chopped
salt and ground black pepper to taste

Steps:

Cut red and yellow bell peppers into 1-inch pieces.
Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 115.1 mg, Sugar 9.1 g