Peperonata

The red peppers and tomatoes in the market are just beautiful at this time of year.

The other night I combined them in this simple, sweet side dish that perfectly complemented fried tofu, braised eggplant and coconut rice.

This recipe is also excellent in an omelet, or stirred into rice or pasta. It also makes a great topping for bruschetta.

Peperonata
2 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, chopped
3/4 cup cherry tomatoes, halved
2 red peppers, seeded and chopped
1 jalapeno, seeded and chopped1/4 cup red wine
1/2 cup basil
2 tbsp parsley

Warm oil over medium heat. Add onion and cook until it softens, about 5 minutes. Add garlic, tomatoes, red peppers and jalapeno. Cook briefly. Add wine and 1/2 tsp salt. Cover and cook, stirring occasionally, another 10-15 minutes, checking to make sure it doesn't burn on the bottom.

Stir in the chopped basil and parsley. Add salt to taste, and heat through.

Eat hot, cold or anywhere in between.

Serves 4