2909 Peperonata

Mixed Sweet Pepper Casserole

Serves 6

2 1/2 pounds mixed red and yellow sweet bell peppers
1/2 cup olive oil
1 pound small white onions, peeled
1 pound plum tomatoes, seeded and quartered
Salt to taste

Use a preheated outdoor grill to char the peppers or preheat the broiler and place the peppers on a broiler pan, three inches away from the broiler element. Turn hem occasionally until the skin is blackened all over.

Let the peppers cool until easy to handle then remove outer skin, core and wipe the seeds out of the peppers with a paper towel.

Cut the peppers into strips. Set aside.

Put the onions in a small pot and cover with water. Bring to a boil and cook 5 minutes. Drain the onions and set aside.

Heat the olive oil in a cast iron or similar stovetop casserole dish. Cook the peppers slowly in the oil for 2 minutes; add the onions and tomatoes. Season with salt and cook the mixture until it begins to thicken. Serve hot.