Peperonata Siciliana
A classic Sicilian stew of sweet bell peppers, red onions, tomatoes, and capers, finished with a splash of vinegar for a bright agrodolce note.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 175 kcal
Equipment
- •Wide frying pan or heavy-based casserole
- •Chef's knife
- •Cutting board
- •Wooden spoon
- •Small fine-mesh sieve
Nutrition
Per serving, approximate
- Calories
- 175 kcal
- fat
- 10 g
- carbs
- 18 g
- fibre
- 5 g
- protein
- 3 g
- calories
- 175 kcal
Instructions
- 1
Rinse the salted capers thoroughly in cold water and soak them for 10 minutes to remove excess salt.
- 2
Heat the extra virgin olive oil in a wide frying pan over medium-low heat.
- 3
Add the sliced red onions and a pinch of salt to the pan.
- 4
Cook gently for 8 to 10 minutes until the onions turn soft, sweet, and translucent.
- 5
Add the sliced red and yellow peppers and stir well to coat thoroughly in the oil.
- 6
Cook over medium heat for 10 minutes until the peppers begin to soften and turn glossy.
- 7
Stir in the chopped tomatoes, drained capers, sugar, and remaining salt.
- 8
Cover the pan with a lid and simmer gently over low heat for 15 minutes.
- 9
Remove the lid, pour in the red wine vinegar, and simmer for 3 minutes until the liquid reduces slightly.
- 10
Turn off the heat, stir in the torn basil leaves, and let the dish rest before serving.
Chef's tips
Allow the peperonata to rest for at least 30 minutes before eating, as the flavours improve dramatically as it cools. Choose firm peppers with taut, unblemished skins for the best natural sweetness. Always soak salted capers properly so they do not overpower the gentle balance of the sauce.
Ingredient substitutions
- salted capers → capers in brine, well rinsed and drained
- fresh ripe plum tomatoes → canned whole Italian plum tomatoes (pelati), crushed by hand
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Bring to room temperature naturally before serving, or reheat very gently in a pan over low heat.
Common mistakes to avoid
- •Cooking over excessive heat, which browns the peppers harshly instead of stewing them tender.
- •Serving immediately from the stove while piping hot, which masks the subtle sweet-sour balance.
- •Skipping the caper rinse, which makes the entire dish unpleasantly salty.
Serving suggestions
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