Peperonata is an Italian olive oil-based dish of red and yellow bell peppers slowly cooked with tomatoes and capers. Its flavors develop further when it is served at room temperature or cold.
Sauté the onion in olive oil over low heat for 6 minutes, until translucent.
Add the bell pepper strips and sprinkle with salt. Cook over low heat for 15 minutes, stirring occasionally.
Add the tomatoes, cover, and cook over low heat for 9 more minutes, until the peppers are tender and the tomato juices have reduced.
Remove from the heat and stir in the capers. Let the dish come to room temperature before serving.
Do not cook the peppers over high heat; their skins may burn while the insides remain firm. They need to cook slowly over low heat.
Biberleri tarifteki gibi 15 dakika pişirdim ama benim tencerem geniş tabanlı olduğu için 20 dakikaya çıkardım, yoksa kenarları yanmaya başlıyordu; sonuç yine de yumuşak ve tatlımsı oldu.
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