Peperonata

This recipe comes straight from my nonna.  Because she never measures when she cooks, everything below is an approximation.  The amount of vegetables you use is all in relation to each other. Since this stews for a very long time, make sure you don't chop the vegetables too small or you won't have anything to bite into! This recipe works great with all the fresh vegetables from the garden. This is one of my most favourite things to eat.  Pick up a nice bread stick or a ciabatta bun and enjoy! (And my 1 year old daughter loves it too!)

Ingredients:
2 large red peppers, sliced and seeded
2-3 large onions, thinly sliced
2-3 cloves garlic, thinly sliced (optional)
2 medium zucchinis, chopped
1 medium eggplant, peeled and chopped
1 jar diced tomatoes or 3-4 medium tomatoes, diced
salt and pepper
extra virgin olive oil

Directions:



1. In a large pot on high heat, saute onions (and garlic if you're using) with oil until softened and just starting to brown.
2. Add red peppers.  Season with salt and pepper. Stir and saute until softened.
3. Add zucchini and eggplant and stir.  Lower to medium heat; cover and simmer.  Mixture will soften and reduce; liquids will emerge.  Simmer until the majority of the liquid has been evaporated. (This could take a long time, depending on how much liquid there is).  Stir occasionally to prevent vegetables from sticking to the pot.
4. Add tomatoes and let simmer on low heat until it has reduced, approximately 3 hours.  Stir occasionally to prevent sticking.
5. Serve immediately or reheat as needed.  This can also be frozen and stored for later use.

Saute the onions.

Add the red peppers.

After the red peppers have softened.

Adding the zucchini and eggplant.

As the liquids emerge & veggies reduce.

Adding the tomatoes.

The final product.