This is my Nonno’s version of Pepperonata, a easy side dish he taught me to cook. It’s simple, healthy and delicious. I’ve served it with steak, baked dinners and also with some runny eggs, bacon, sautéed mushrooms and crusty bread for breakfast.
3-4 Large capsicums of any colour
2 Garlic cloves
1 Brown onion
2-3 Tb Olive oil
1 Tablespoon of Pesto (optional)
fresh basil and or oregano to taste (optional)
Chop your capsicums into quarters. De-core them, I chose to also de-seed them but my Nonno leaves the seeds in. Chop each quarter into 1 inch strips.
Peel and chop your onion into small pieces. Crush or chop your garlic.
Heat your olive oil in a larger fry pan on medium to hot. Once oil is hot throw in your onion and cook until soft, then add your garlic cooking until it starts to brown.
The capsicum will cook in its own juices. My Nonno would serve it as is or occasionally tear up some basil for extra flavour. I’ve added fresh basil or oregano before, but my favourite is to add some home made pesto.
This will last 4-5 Days in the fridge, it can be reheated and is great cold added to salads, and the liquid makes a great salad dressing too!