Italian Appetisers


Peperonata is wonderful served with chicken, pork and lamb, beside a fat slice of frittata, topped with a frilly-edged fried egg, eked out with boiled potatoes and hard-boiled eggs or chickpeas.

I like peperonata stirred into pasta or as part of a sandwich or tart.

It keeps for days in the fridge if you put it in a jar and top it with a layer of olive oil, which is why I often make double.



  • ⅓ cup olive oil
  • 2 onions, sliced
  • 2 each small red, green and yellow peppers, halved, cut into 1 cm-thick slices
  • 2 garlic cloves, thinly sliced
  • 3 roma tomatoes, roughly chopped
  • 1 tbs balsamic vinegar
  • ½ cup black olives
  • 2 tbs oregano leaves, plus extra, to serve



Heat oil in a large saucepan over medium heat.

Add onions and cook for 4 minutes or until softened.

Add peppers and garlic, and cook, stirring occasionally, for 10 minutes or until peppers are softened.

Add tomatoes, balsamic vinegar and olives, and cook for a further 8 minutes or until tomatoes begin to break down.

Stir in oregano and season with salt and pepper.

Scatter over extra oregano to serve.




Join my Page and Discover the Italy:


Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply