Ingredients
Vegetables and Aromatics
- 1 medium yellow onion, thinly sliced
- 1 fennel bulb, quartered and thinly sliced
- 2 pounds sweet ripe bell peppers (about 6), thinly sliced (red or a mix of red, yellow, and orange)
- 2 garlic cloves, lightly crushed and peeled
Liquids and Flavorings
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 cup tomato sauce (preferably homemade)
- 1 tablespoon capers, rinsed and patted dry
- 2 tablespoons balsamic vinegar or white balsamic vinegar
Herbs and Seasonings
- Kosher salt (about 1 teaspoon, plus to taste)
- 1/4 cup torn fresh basil and mint leaves
Instructions
- Gently cook the vegetables: Pour the olive oil into a large skillet or heavy-bottomed sauté pan and heat to medium. Add the thinly sliced onion, fennel, bell peppers, and the lightly crushed garlic cloves. Stir well to coat the vegetables with oil and sauté for 10 minutes, tossing often to prevent burning. Season with 1 teaspoon kosher salt and partially cover the pan. Continue cooking for another 10 to 15 minutes, stirring frequently, until vegetables soften but retain some firmness.
- Add the tomatoes and capers: Stir in the tomato sauce and sprinkle the rinsed capers evenly over the vegetables. Cook uncovered for about 10 minutes, allowing the sauce to reduce and the vegetables to become tender and glossy.
- Finish with vinegar and herbs: Raise the heat to medium-high and stir in the balsamic vinegar. Let the peperonata simmer vigorously for 1 minute, then reduce heat to medium-low and cook for an additional 2 minutes. Taste and adjust salt as needed. Remove from heat, discard the garlic cloves, and fold in the torn fresh basil and mint leaves. Let the dish rest for about 10 minutes, then drizzle with extra olive oil before serving.
Notes
- For best flavor, use ripe, sweet bell peppers and preferably homemade or high-quality tomato sauce.
- Adjust balsamic vinegar quantity to your taste preference; white balsamic offers a milder flavor.
- Peperonata can be served warm, at room temperature, or chilled as a side or appetizer.
- Pair well with crusty bread, grilled meats, or as a topping for polenta or pasta.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
