Peperonata
A nutritious and fasting proposal from Mount Athos. The traditional peperonata is a Mediterranean food with peppers that has its roots in the Italian south as its name suggests. In this recipe we have a monastic version of this dish that you must try, especially in summer when the production of fresh pepper is abundant. It can be eaten either hot as a main meal or side dish, or cold as a salad or appetizer. No matter how you eat it, do not miss some freshly baked slices of bread next to it, such as this olive bread.
We wash the peppers, remove the seeds and nerves and cut them into strips.
We peel the tomatoes and chop them.
We put half of the olive oil in a pot and saute the onions well until they soften.
We add the peppers, garlic and continue sauteing.
Then, we add the tomatoes, water and season the food with salt and pepper.
We boil at a low temperature until the peppers soften and the excess liquid evaporates.
Just before turning off the food, we add the vinegar, the remaining olive oil and the basil.
If you are a fun of hot food you can also add a hot pepper.
The pepperonata is kept in the refrigerator for at least 3 days and like all oily food, it becomes tastier the next day.
