Pepperonata

"Pepperonata" - It sounds like an exotic dancers name. "Live on stage Pepperonata, she'll tantalise and titillate." This little dish is a bit like that. Sort of a relish, sort of a side dish that has the potential to steal the show. It's guaranteed to spruce up any meal. Eat it:

• with a perfectly cooked steak
• along side roast chicken or grilled sausages
• with a fried egg on top and good crusty bread 
• in a ham sandwich
• stirred through pasta
• with pan-fried haloumi
• stuffed in a bun with char-grilled chorizo
• with a slice of meatloaf (as above)

If you want colour and a little bit of cheekiness in a meal, you can't go past it. Pepperonata, she's a tasty dish.


Pepperonata
from Janelle Bloom's Fast, Fresh & Fabulous
Serves 4

2 tablespoons extra virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 red capsicums, cut into strips
2 yellow capsicums, cut into strips
400g canned chopped tomatoes
1 teaspoon caster sugar
3 teaspoons red win vinegar

Heat the oil in a non-stick frying pan over a medium-low heat. Add the onion and garlic, cook stirring for 5 minutes or uintil the onion softens.Stir in the capsicums, cover and cook for 20 minutes or until tender. Add the tomatoes, sugar and season with salt and pepper. Increase the heat to medium-high, then cook, uncovered, stirring often for 8 minutes or until the sauce has thickened. Add vinegar and cook for 1 minute.