I can remember big bowls of this peperonata at every family barbecue of my childhood. I was a fussy child and would have avoided it then because, as children often do, I had decided I didn’t like capsicum or eggplant, so refused to even try it. How much I missed. A mixture of onion, red capsicum, eggplant (or not, or substituted with other seasonal vegetables), garlic, olive oil and basil, stewed down until it is silky, tender and sweet, it is one of those timeless recipes that has many variations, made by Italian families for generations. This is my version, the one that comes from my mother’s table, the one I became addicted to once I finally tried it in my late teens.
Onion is sweated down with olive oil, then capsicum strips and eggplant slices. The addition of the eggplant is not standard, but my family have always made it this way. My Nonna had an affinity with eggplant, she grew them in her garden, and made lots of delectable treats with them. Even though I thought I didn’t like eggplant, her eggplant polpette were my absolute favourite (sneakily mixed with mince, parmesan and breadcrumbs I had no idea they were made of eggplant at all!) and her pickled eggplant was legendary. It adds an earthy oomph to the peperonata, the sweetness of the stewed capsicums benefit from the addition. Doused in olive oil, leeched with the sweetness of the stewed vegetables, a little vinegar for a sweet/sour kick and plenty of fresh basil make this simple side a real flavour bomb.
Try it with steak, lamb or pork, delicious served with spicy Italian sausages or a simple roast chicken. You can toss through pasta, the spicy oil will provide the dressing. Stuff into a sandwich, or simply eat with fresh crusty bread. It can be used to fill a tart, mix with eggs to make a frittata, or serve warm on thick toast topped with runny eggs. The possibilities are endless.
Peperonata is best when it has some time to sit around, allowing the flavours to intensify, and leftovers keep for up to a week in the fridge. Equally good warm or cold, you will find a bowl of this in the fridge a godsend when you want something delicious without much effort, so it’s worth making a double batch.
Peperonata
Ingredients
1/4 cup olive oil
1 onion, peeled and finely sliced
4 red capsicum, de-seeded and cut into strips
1 large eggplant, peeled and cut into roughly 5cm strips, 1cm wide
2 tomatoes, de-seeded and diced
salt
small handful of fresh basil leaves
2 tbsp red wine vinegar
Method
Put a medium sized saucepan over a medium heat and add the olive oil. Allow to warm a little then add the onion and capsicum strips. Cook for 5 minutes, stirring, until onions are translucent and capsicums are beginning to soften.
Add the eggplant strips, tomatoes, a pinch of salt and the basil leaves and stir to combine.
Cook, stirring every now and then, for another 15 minutes or until everything is stewed down and very tender.
Add the vinegar, stir to combine, and remove from the heat.
Allow to sit for at least 15 minutes (longer is better) before serving. This is equally good at room temperature or cool.
Leftovers can be stored in the fridge. Drizzle the top with olive oil and either store in a jar or a bowl covered with cling-film.
Serves 6
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