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

Camilla's version of a Sicilian "contorno" (meatless side dish) made with bell peppers, onion, garlic, and fresh herbs. It's usually made in large quantities so there will be leftovers to toss with either pasta or rice the next day. It can be made either in the oven or on the stovetop. This is the stovetop version. This is 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
• ⅓ cup dry white wine
• 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
• ⅓ cup sliced black and green olives
• 1 bunch fresh basil, chopped

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.