Ingredients
- 1 large eggplant
- 2 large bell peppers (capsicum)
- 1 can/tin of diced tomatoes
- 2-3 garlic cloves
- Extra virgin olive oil
Directions
Peel and dice eggplant. Generously salt the eggplant to
remove bitterness and let sit for 20-30 minutes or until
the eggplant "sweats". Rinse the eggplant and pat dry to
remove extra moisture.
While the eggplant is sitting, de-seed and dice both bell
peppers. You can use red, green or yellow ones, depending
on how colorful you want this to look.
Put a generous amount of oil in your skillet and turn the
heat up to medium high. Put in your eggplant and kinda of
stir-fry it, keeping it moving until it starts to get
soft. Then add the bell pepper. When the pepper starts to
go a bit soft, crush your garlic and add that to the
skillet stirring constantly. Then add your can of
tomatoes. You can use the Italian seasoned tomatoes if
you'd like a bit of extra flavor.
Lower the heat to simmering, cover and cook an additional
15-20 minutes stirring occasionally.
Before serving, give it a quick stir to blend in the
flavors one last time.
This recipe freezes great, and you can eat it hot or cold
as a dip. My favorite way is to buy a nice loaf of french
bread, hollow out the centre, and fill it with the
Peperonata. What a great way to prepare for a picnic!
Serves: 3-4
Preparation time: 45 Mins.