Peperonata in stock

I cook a delicious pepperoni from the following ingredients:

  • olive oil
  • Pepper - color does not matter
  • zucchini
  • eggplant
  • onions
  • olives
  • capers
  • garlic
  • thyme
  • rosemary
  • oregano
  • Basil - fresh
  • salt
  • a pinch of sugar or stevia
  • Passed tomatoes or tomatoes from the tin
  • tomato paste
  • a glass of red wine or vegetable stock

preparation

You cut the vegetables into large pieces and fry them in the following order in the oil: peppers, eggplants, onions, zucchini.

Then add the rest and simmer for half an hour. Season again and simmer boiling hot in well-rinsed and dried twist off glasses (jam jars, for example). Make it as full as possible - wipe the outer edge clean, cover it upside down and turn it over.

After cooling, you can keep the glasses dark and cool. I have just opened a glass from mid-November - so much for durability :-)

This has the advantage that you can always improvise. Because the peperonata tastes not only to pasta or rice, but also just as with baguette or grilled. But it can also be the basis for a sauce or soup. Or pizza toppings or a great souvenir that people often enjoy more than the "vegetables" that you put in the vase :-)

Chicken Peperonata | Gennaro Contaldo | March 2024