Peperonata

We served this with grilled baguette slices and slices of mozzarella. Delicious. The recipe came from a book called Farm to Table that Jason and I have been enjoying from the library.

PEPERONATA

1/3 cup Extra virgin olive oil, divided
2 cloves garlic confit, minced
1 Tbsp red pepper flakes
4 Large sweet peppers (we used 2 red, 1 orange and 1 yellow) thinly sliced
2 cups red onion
1 Tbsp fresh thyme
2 Tbsp capers
3 Tbsp red wine vinegar
2 Tbsp fresh oregano leaves chopped
salt and pepper

- In a large skillet, heat 3 Tbsp olive oil over medium heat. Add garlic and red pepper flakes and saute about 1 minute

- Add the peppers, onions and thyme, reduce heat to medium and saute until peppers are soft

- Add capers and remaining oil and saute for about a minute. Transfer pepper mixture to a bowl

- Turn off heat, add vinegar to the skillet and reduce by half (the residual heat from the pan should be enough to make this happen, if not, turn heat on low for a minute or two)

- Pour the vinegar over the pepper mixture and add the oregano. Season with salt and pepper.

- Serve over a piece of crusty bread with a slice of mozzarella