Peperonata with Eggplant & Red Wine

If you have never had peperonata before, I guarantee you this dish will sooth your soul on any day. The thing I love about European food is that it can look the same between different countries and yet still have a completely different taste to its counter part. But it can also be very similar to each other. This dish brings back a lot memories for me. Even though I’m not Italian as I have a Hungarian background, my grandmother used to make a dish (which I will share soon enough) with a similar taste to this recipe.

Be warned that this is a recipe that will fill your house with that fresh cooked farmhouse kitchen smell. It always reminds me of my grandmothers kitchen. Another thing that I really love about this dish is that it give you such a wonderful flavour yet doesn’t use any garlic.

Serve it will your favourite meat. I prefer to have this with chicken but also goes great with veal, steak or your vegan replacement which is what is actually photographed here. It can also hold its own if you have it by itself. Once you ladle to pepperonata on your plate it won’t be long before everyone is up and grabbing seconds. Oh and don’t forget to pour yourself a wine while having this too. Enjoy!

Peperonata with Eggplant & Red Wine

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Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: Italian

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Ingredients

• 2 Tbsp 2 olive oil

• 1 cup 1 vegetable stock

• 1/2 cup 1/2 tomato paste

• 1 1 green capsicum chopped

• 1 1 red capsicum chopped

• 1 1 zucchini  chopped

• 1 medium 1 size eggplant chopped

• 4 4 Roma tomatoes quartered

• Salt & Pepper to taste

• Flat leaf parsley for garnish

Directions

• In a large saucepan, heat the olive oil on a medium – high heat.
• Add the tomato paste & stir through for approx 30 seconds.
• Stir in the red wine, stock & bay leaf.
• Add your vegetables & stir though to get them coated, cover the lid & simmer 15 minutes stirring occasionally.
• Add your tomatoes replace the lid & cook for another 10 minutes
• Salt & pepper to taste & don’t forget to remove the bay leaf.
• Serve with chicken, grilled veal or vegan alternative.

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