recipe-peperonata-vegan-vegetarian-paleo-italian-cuisine

Caption of Peperonata. Image by Edward Daniel (c).

Edward Daniel Peperonata is one of those lazy dishes. I keep some in the freezer and when I do not particularly want to cook. This… Recipes Peperonata European #

Serves: 6 Prep Time: 30 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

5tbs olive oil
2 onions
1kg peppers
2tsp smoked paprika
5 cloves of garlic, sliced
60g tomato puree
3tbs capers
6 sundried tomatoes, cut into small chunks
10 shakes of black pepper

Instructions

Sauté the onions in oil over a medium heat until the onions turn translucent.
Add the peppers, capers, sundried tomatoes, tomato puree, smoked paprika, garlic, black pepper and cook over a low to medium heat for about 30 to 40 minutes. The Peperonata is done when the peppers have softened and caramelised.
Serve immediately with pasta. Keep any leftover in the freezer in tubs for later.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".