(Light peperonata - Our recipe)

Time: preparation: 20 minutes ........ cooking: about 30 minutes 1 red pepper 1 yellow pepper 1 green pepper 5 young fresh onions 200 g (7 oz) puréed tomatoes 2 tablespoons dried chives 2 teaspoons dried oregano 2 tablespoons fresh parsley, chopped 100 ml (4 fl oz - 1/2 C) white wine 4 tablespoons extra virgin olive oil Fresh basil Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Choose fleshy peppers. Clean them and remove seeds; wash and cut into thin strips. Clean and chop onions.
Put all the vegetables in a saucepan together with puréed tomatoes, chives, parsley, oregano, wine and 2 glasses of water. Season to taste with salt and cook over a gentle heat, half-covered, until vegetables are tender. Add other warm water if necessary and stir now and then.
Meanwhile wash basil. When you switch off gas, add basil, chopped, and olive oil. Stir and serve after few minutes.

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".