Peperonata - Classic Italian Stewed Vegetables Recipe
A classic Italian peperonata made with bell peppers, eggplant, zucchini, tomatoes, and olive oil, slowly cooked until tender and flavorful. This rustic vegetable dish is simple, versatile, and perfect as a side, antipasto, or tossed with pasta. This side dish has been a staple in my life since childhood, and it’s one I still make regularly at home.
Peperonata - Classic Italian Stewed Vegetables Recipe
Serves 4
Ingredients:
3 tbsp olive oil
½ large yellow onion, thinly sliced
3 ripe tomatoes, quartered
1 medium eggplant, cut into semi-circles
2 small zucchini, cut into rounds
2 red bell peppers, cut into strips
Kosher salt
Instructions:
Drizzle 2 tbsp olive oil into the crock pot. Add the onion and cook on medium for 5–10 minutes, until it begins to soften.
Add the tomatoes on top of the onion and cook another 5 minutes, just until they start breaking down.
Add the eggplant, zucchini, and red bell peppers. Drizzle with the remaining olive oil and season generously with salt. Stir gently to combine.
Semi-cover and cook on low for 30–40 minutes, until the vegetables are tender but not mushy.
Taste and adjust with more salt if needed.
Serve warm with pork chops or cotoletta alla Milanese, or toss with tagliatelle and finish with Parmigiano Reggiano.