Peperonata

Without a doubt one of the best things I've eaten in a long time. I'm not even sure how to classify it. I think vegetable will be my choice. You can eat it as is, or use for baked eggs, omelets, in quesadillas, enchilada, on a cold biscuit. I don't think it matters. My personal favorite is right out of the skillet standing at the stove.

Peperonata
Serving 4-6
Print recipe

1/4 cup olive oil
2 onions, diced
3 garlic cloves, thinly sliced
2 bay leaves
1 teaspoon chopped thyme
5-6 bell peppers- red, yellow, and green, diced or sliced
Salt and pepper
5 ripe tomatoes, peeled, seeded, and diced


Heat the olive oil in a wide skillet. Add the onions, garlic, bay leaves, and thyme and cook over medium heat; stirring frequently, until the onions are soft and lightly colored, about 10 minutes. Add the peppers, season with 1/2 teaspoon salt, and raise the heat. Cook briskly until the peppers begin to soften, then add the tomatoes and reduce the heat to medium. Simmer, stirring occasionally, until the excess water from the tomato has cooked away, about 15 minutes. Taste for salt and season with pepper.

Cooks's Note Try a big spoonful of this over fried cheese polenta or grits.