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

My Sicilian ex-mother-in-law's peperonata recipe combines fresh herbs, bell peppers, onions, and tomatoes in this Sicilian contorno (meatless side dish).

• 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 bell peppers into 1-inch pieces; set aside.

Step 2

Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; cook until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 minutes more.

Step 3

Stir in wine, then stir in tomatoes and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in basil, olives, and oregano; simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper; season with salt and black pepper. Serve warm.