Molise peperonata (bell peppers & eggplants with olive oil, onions , and Tomatoes) Recipe – Timperio

Name: Molise peperonata (bell peppers & eggplants with olive oil, onions , and Tomatoes) Recipe – Timperio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 30 G TIMPERIO NOBILE (Alternatively, you may use Timperio Gentile or Organic Bio/olio); 1 QT BELL PEPPER (Either red or yellow); 1 QT SMALL EGGPLANT; 130 G WHOLE PEELED TOMATOES (Preferably canned Italian tomatoes); 0.5 QT ONION; 2 PINCH SALT TO TASTE

ott 20 2024

Molise peperonata (bell peppers & eggplants with olive oil, onions , and Tomatoes) Recipe – Timperio

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Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 Minutes

Difficulty

BEGINNER

Molise peperonata is a rustic sauce traditionally made using bell peppers, tomatoes, eggplants, and onions. Based on availability, locals in Molise may add eggplant, zucchini, and even potatoes. In Molise, peperonata is traditionally served with hot bread or bruschetta. The traditional recipe calls for a very generous amount of extra virgin olive oil, which will eventually make a superb sauce to dig your hot bread into!

Image of Molise peperonata (bell peppers & eggplants with olive oil, onions , and Tomatoes) Recipe – Timperio

Ingredients

30 G TIMPERIO NOBILE (Alternatively, you may use Timperio Gentile or Organic Bio/olio)
1 QT BELL PEPPER (Either red or yellow)
1 QT SMALL EGGPLANT
130 G WHOLE PEELED TOMATOES (Preferably canned Italian tomatoes)
0.5 QT ONION
2 PINCH SALT TO TASTE

Directions

Start the preparation by dicing the onion into fine pieces. Then, move on to the bell pepper, and dice it into 1 to 1.5 cm size pieces. Finally, cut the eggplant into small cubes of 1 cm size. Our suggestion is to try having these vegetables cut in a similar size to ensure consistent cooking.
In a large pot, add the diced onion and extra virgin olive oil. Stir and let it slow cook over low heat till the onion starts to turn golden (3 to 4 minutes).
Add eggplants and bell pepper, and slightly increase the fire. Stir occasionally until vegetables start to soften, for about 15 min.
Add tomatoes and salt, and continue cooking and stirring for about 10 minutes, until bell peppers and eggplants are very soft, over slow to medium heat. Serve it right away with toasted bread or, if you prefer, you may let the peperonata rest at room temperature before serving it.