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Sweet and sour stewed peppers

Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Giulia


  • 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


  • 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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