Like Caponata this divine Italian stew of sweet peppers is a bit like a relish. When I was a child my Italian aunt Marie used to serve it in a bap, plain with no butter. I thought it was the most delicious thing I’d ever eaten. Like a lot of stews, it gets better after a day in the fridge. It can be served hot or cold, as an anti-pasti, or with bread, pasta or meat. Try it.

Serves 4, as a side dish.

500 g red, yellow or orange peppers (I use the wonky cheap ones)
2 tablespoons of olive oil
1 medium onion, finely sliced
1 clove of garlic, minced
200 g (half a standard tin) of chopped tomatoes
½ tablespoon of balsamic vinegar
Salt and pepper to taste
Parsley (optional)


Cut the peppers into thin strips, discard the seeds and stalk.
Place the oil in a heavy bottomed pan with a lid and gently fry the onions and garlic for about ten minutes until soft but not brown.
Add the peppers and a pinch of salt, cover, then simmer gently for fifteen minutes, stirring occasionally.
Add the tomatoes and balsamic vinegar and simmer for about thirty minutes, again, stirring occasionally.
It should be a thick stew at the end, not watery.
Season with salt and pepper.


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