Add 2 tablespoons small capers, drained and rinsed, to the slow cooker.Peperonata (pronounced peh-peh-roh-NAH-tah) is a colorful and flavorful dish that can be served as a topping for toasts or as a part of the antipasti presentation on its own.
Makes 11/2 cups | Prep time: 20 minutes | Minimum cook time: 2 hours in a medium slow cooker
1/3 cup olive oil
2 large onions, halved and thinly sliced
1 large green bell pepper, seeds and ribs removed, and thinly sliced
1 large red bell pepper, seeds and ribs removed, and thinly sliced
1 large orange or yellow bell pepper, seeds and ribs removed, and thinly sliced
2 garlic cloves, minced (optional)
2 ripe plum tomatoes, cored, seeded, and diced
3 tablespoons Vegetable Stock, Chicken Stock, or purchased stock
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 to 2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onions, green bell pepper, red bell pepper, and orange bell pepper, and garlic, if using. Cook, stirring frequently, for 3 minutes, or until onions are translucent. Scrape mixture into the slow cooker.
2. Add tomatoes, stock, and rosemary to the slow cooker, and stir well. Cook on Low for 4 to 5 hours or on High for 2 to 21/2 hours, or until peppers are very tender. Stir in vinegar, and season to taste with salt and pepper.
3. To serve, mound mixture on top of toasts. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until warm, stirring occasionally.
Variations:
Add 2 tablespoons small capers, drained and rinsed, to the slow cooker.
Add 2 to 3 finely chopped anchovy fillets to the slow cooker, and omit the salt.
Add 1/4 cup chopped raisins to the slow cooker.