Pepperonata
97
1 Portion
| 1 | Red capsicum, seeded and cut into strips | 1/2 |
| 2 | Green capsicum, seeded and cut into strips | 1/2 |
| 3 | Tomatoes, skinned and chopped | 100 g |
| 4 | Spanish Onion, sliced finely | 50 g |
| 5 | Garlic | 1/4 clove |
| 6 | Extra virgin olive oil | 1.5 tsp |
| 7 | Fresh flat leaf parsley | 1 tsp |
| 8 | Baby capers | 2 tsp |
| 9 | Red wine vinegar | 40 ml |
| 10 | salt and pepper | to taste |
Cook the onion and garlic over medium heat in the olive oil until softened.
Add the capers, peppers, salt and pepper, sauté 5 minutes.
Add the tomatoes, red wine vinegar and parsley, cook 20 minutes, stirring occasionally until thickened.