My Sicilian Ex-Mother-in-Law's Peperonata

Fresh herbs, peppers, onions, and tomatoes are a delicious combination in this version of a Sicilian contorno (meatless side dish) that tastes even better the next day.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 172 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons olive oil, or more to taste
• 1 small fresh red chile pepper, finely chopped
• 3 large red bell peppers, seeded
• 1 large yellow bell pepper, seeded
• 1 large red onion, cut into 8 wedges
• 2 medium ripe plum tomatoes, diced
• 1 bunch fresh basil, chopped
• 0.33333334326744 cup dry white wine
• 0.33333334326744 cup sliced black and green olives

Recipe Instructions

Step 1

Cut red and yellow bell peppers into 1-inch pieces.

Step 2

Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.

Step 3

Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.