Peperonata

This is my version of the Italian peperonata; I don’t claim it to be authentic.  This has a multitude of uses, from tossing it in pasta, to heaping it on crostini, to serving alongside roasted or grilled sausages. 

I typically serve this at room temperature or slightly warmed.  Delicious!

1 T olive oil

2 fat garlic cloves, thinly sliced

2 medium onions, sliced

4 assorted bell peppers, sliced

Salt & pepper to taste

1 T red wine vinegar

1 t sugar

Pinch hot pepper flakes

1 t dried basil, oregano, or thyme (optional)

In a cool medium saucepan, add everything in the order given.  Place over medium heat, and toss once it begins to sizzle.  Cook for ten minutes or so until everything has rendered it’s juices, then reduce the heat to a gentle simmer.  Partially cover, and allow the mixture to bubble away gently for an hour, stirring every once in a while.  Once finished, remove from heat, and cool to desired temperature.