Skip to main content
Epicurious
Cookbooks

Peperonata

A sweet classic, peperonata, like many vegetable stews, is easily varied: add chunks of potato, chicken, or zucchini or some minced garlic; a small chile or a bit of cayenne is also appropriate. Serve it hot as a side dish, warm as a topping for Crostini (page 41), or cold as a relish.

Recipe information

  • Yield

    makes 4 to 6 servings

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons butter (or use more oil)
2 large onions, thinly sliced
Salt and black pepper to taste
2 red bell peppers, stemmed, seeded, and sliced
2 yellow bell peppers, stemmed, seeded, and sliced
3 cups chopped tomatoes with juice (canned are fine)
1/4 cup fresh basil leaves, roughly chopped

Preparation

  1. Step 1

    Put the oil and butter in a large skillet or flameproof casserole over medium-high heat. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the peppers and continue to cook until wilted, another 10 minutes or so.

    Step 2

    Add the tomatoes, bring to a boil, and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the mixture is thick, at least 15 minutes more. Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature or cover and refrigerate for up to a couple of days. The peperonata can be reheated or served cold.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsItalianEuropeanOnionRoot VegetableVegetableBell PepperTomatoSideDinnerDairy FreeGluten FreeNut FreeVegetarianWeeknight Meals5 Ingredients or FewerMeal PrepMake AheadSauteSimmerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.