Calabrian peperonata recipe
Fancy an explosion of flavours in a single dish? Then you absolutely must try Calabrian peperonata. There are several variations of this recipe, but the Calabrian one differs in that aubergines and potatoes are added to the main ingredient, the pepper.
Calabrian peperonata, ingredients
- 500g of peppers
- 500g of potatoes
- 650g of aubergines
- 150g of onion
- 300g of peeled tomatoes
- 1 clove of garlic
- Salt to taste
- Peanut oil to taste
- Basil to taste
How to prepare Calabrian peperonata
Wash and clean the potatoes, onion, peppers and aubergines, then cut them into strips, not too thin.
At this point put aside a little of the onion that will be used later and start frying all the ingredients separately (except onion and peppers, which should be fried together), then lightly salt all the fries. To save time you can fry in two pans.
Lastly, prepare a quick sauce: fry the onion and a clove of garlic in a pan with a little olive oil, add the peeled tomatoes, salt and lastly the basil. Leave to cook for about 15 minutes.
When everything is ready, add the vegetables to the pan with the sauce and let everything cook together for about 10 minutes. Serve lukewarm or at room temperature, it tastes even better the next day!
