Peperonata alla Napoletana - Stewed Peppers with Olives

By • October 3, 2009 4 Comments

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Author Notes: Sicily and Naples were under French occupancy for centuries so it's very interesting to see how similar recipes from the south of France and Sicily and Naples are. The "Peperonata" and the French "Ratatouille" are very similar But the "Peperonata" from Naples has added black olives,as do many of their dishes. The "Peperonata" from Naples is a stew made with sweet peppers, tomatoes, onions, black olives and garlic cooked in olive oil. It's served cold as an antipasto or hot with meat or fish. I find it very nice as a sauce for pasta as well.Maria Teresa Jorge

Serves 4

  • 2 red peppers cut in pieces
  • 2 yellow peppers cut in pieces
  • 1 large red onion cut in wedges
  • 2 garlic cloves crushed
  • 10 ripe cherry tomatoes cut in halves
  • 2 ounces black olives, without stone and crushed with your hand
  • 4 tablespoons Extra Virgin Olive Oil
  • 8 Basil leaves
  • salt
  • pepper black
  • 1 tablespoon sugar
  • 2 tablespoons Balsamic Vinegar
  1. Wash, trim and deseed the peppers. Cut them in similar medium size pieces.
  2. In a large pan over medium high heat add the olive oil and sautée the peppers for 5 minutes.
  3. Add the onion wedges, the garlic crushed and the cherry tomatoes cut in half horizontally. Cover the pan and cook over medium heat for 10 minutes.
  4. Season with salt, freshly grated black pepper, add the sugar, the olives crushed with your hand and the basil leaves ripped by hand. Cover and simmer over low heat for another 15 minutes.
  5. Raise the heat, add the Balsamic vinegar, let reduce for 2 minutes or more if needed until sauce is like syrup.
  6. Serve the Peperonata as an antipasto, or a side dish with meat or fish or as part of a buffet lunch both cold or hot.

More Great Recipes: Vegetables|Appetizers|Entrees|Side Dishes|Stews

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