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Pepperonata <


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Cooking Instructions:
Slice the aubergines and lay on a chopping board. Sprinkle with salt and leave for at least 30minutes, before rinsing and adding to the pot.
Add 2 tablespoons oil in a big saucepan or casserole pan.
Add the onions and soften but do not allow them to brown.
Add the rest of the vegetables and sweat them with a lid on the pan until they are starting to soften.
Add the tinned tomatoes and tomato puree and cook partially covered on a low heat for 2-3 hours.
Reduce the liquid by turning up the heat for a bit at the end of the cooking, if required.
Half the amount made, place one half in the fridge to be consumed in the week. Place the second half in a large freezer bag and freeze.
Serve heated from the microwave or serve chilled from the fridge.
2 large red onions, chopped
3 large red peppers, de-seeded and chopped
2 sweet Ramiro large peppers, de-seeded and chopped
3-4 large courgettes, chopped
80z mushrooms, sliced
2 aubergines
1 tin chopped tomato
A good helping of tomato puree
A pinch of mixed herbs
Salt and ground black pepper