Sweet and sour stewed peppers
I think you have definitely understood I’m a Tuscan girl, my parents are Tuscan and my grandma is even Etruscan, or at least she thinks so be! We all speak with a strong Tuscan accent, we eat bread without salt with good extra virgin olive oil, we speak the language of Dante and Boccaccio.
But, in my veins runs also a part of Lucan blood: my paternal granddad was from Melfi, a town near Potenza, in the South of Italy. I took from him my love for oregano, chili and strong and mediterranean flavours.
Sweet and sour stewed peppers
Today’s recipe is a gift from my grandma. She received it from my granddad’s sister, Aunt Patrizia, who received it from an unknown fellow from Rionero in Vulture. If someone knows the author, please thank him for this delicious recipe! Ready for a very long ingredient list?
Sweet and sour stewed peppers
Print Recipe Pin Recipe Share by EmailIngredients
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 eggplant
- 1 red onion
- 3 ripe tomatoes
- Breadcrumbs
- 1/2 glass of extra virgin olive oil
- 2 fillets of anchovy fillets
- 1/2 glass of white vinegard
- 2 tablespoons of sugar
- 2 tablespoons of almonds, toasted and roughly chopped almonds
- 40 g of raisins
- 20 g of pine nuts
- Salt
- Pepper
Instructions
- Slice thinly the onion and sauté it in a large pan with plenty of extra virgin olive oil. Add the peeled and chopped eggplant and sauté with the onion, then add the sliced peppers.
- After about 10 minutes, add the tomato pulp, salt and pepper, vinegar, sugar, almonds, raisins and pine nuts. Cover the pan and cook gently for about 20 minutes. At the end, add some tablespoons of breadcrumbs, stir and serve.
- How to serve it? it's delicious spread onto some bread slices (better if baguette), eaten spoon by spoon as appetizer or as a very scrumptious side dish.
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This is something that we would use often especially as a condiment for grilled meats! We always love your post. Best, s
Thank you as always! Good idea using them as condiment for grilled meats: stong flavour plus strong flavour! Lovely!
Oh, wow! This looks so flavorful.
this sounds just wonderful. perfect for the summer with grilled meat.
@ Cookin’ Canuck: flavourful!! thank you!!
@ Anne Ritchings: I’ve never tought at this dish as a good side for grilled meat, but after Stockwell’s words and yours.. I have to try it!
Pretty good post. I just came by your site and wanted to say
that I’ve really enjoyed browsing your blog posts. Any way
I’ll be subscribing to your blog and I hope you write again soon!
Hi,
Where are you from? Is it a secret? 🙂
Can’t you tell from my recipe? 😛 I’m Tuscan, I live near Siena!
Would be lovely as a chutney with bread and cheese, I think.
That sounds really tasty!
Jul, I am always inspired with your recipes. U r doing a great job. Just keep going. 😉
Thank you so much Silvia! I will! 😉