This is our take on the Classic Italian Slow Roasted Pepper Stew. We use eggplant and zucchini to make it a close relative to Caponata and the French version of Ratatouille. Serve this hot as a side dish with rice, or sear some chicken or fish and allow it to finish in the oven on top of the Pepperonata. It works well as an antipasto or as an accompaniment to warm bread with olive oil!

Serves 4

Ingredients

2 Cups Red & Yellow Peppers

2 Cups Zucchini

2 Cups Eggplant

2 Cups Chopped Ripe Tomatoes

1/2 Cup Finely Diced Red Onion

3 Cloves Chopped Garlic

4 Sprigs Rosemary

1/2 Cup Olive Oil

Salt & Pepper

** All vegetables cut into 1 inch pieces

1. Preheat oven to 325 F

2. Start with Tomato Base. Put a large heavy bottomed pot on medium heat and add 1/4 cup of the olive oil. Add the onions and garlic and 1 sprig of rosemary and cook until softened. Add tomatoes and bring up to a boil, then allow to simmer on the back burner.

3. Put a large frying pan on med-high heat and add 1/3 of the remaining olive oil and 1 sprig of rosemary. Wait until the rosemary begins to sizzle and then add the peppers and allow to cook for 3-4 minutes ** do not stir during this time. Afterwards, season with salt and pepper and stir everything into your tomato base.

4. Repeat step #3 with the eggplant and zucchini. It is important to try to develop colour on your vegetables. This gives the finished product a lot of it's delicious flavour!

5. Once all vegetables are mixed into your tomato base, loosely cover the Pepperonata with parchment paper and place in the oven for 30-35 minutes... allow to cool slightly before tasting and seasoning.

We like to make it a day in advance as we find the flavour really comes together after a night of resting!