This Italian sweet pepper stew is best made 2-3 days ahead to allow time for the flavours to develop. Cover and chill, but bring to room temperature to serve.
serves 6 - 8
4 red peppers
3 orange peppers
1 green pepper
1/2 cup olive oil
2 garlic cloves, peeled and crushed
salt and pepper
2 tbsp capers in brine, rinsed
18 black olives
1 tbsp chopped flat-leafed parsley
1. Halve the peppers, remove the core and seeds, then slice lengthways. Heat the oil in a large pan, add the garlic and stir-fry over a medium heat for 1 minute.
2. Add the peppers, season well and toss to coat in the oil. Cover the pan with a lid and continue to cook over a low heat for 40 minutes.
3. Add the capers, olives and chopped parsley and stir to mix. Either serve straightaway or cool and chill until required.
4. Serve the peperonata warm or cold, with warm crusty bread.