Our Favorite Pepperonatta

This recipe is from David Winsberg of Happy Quail Farm.

Yields approximately 6 cups

5 teaspoons extra-virgin olive oil
6 fully ripe Cubanell peppers, seeds and membranes removed, diced into 1/4-inch cubes
1 large white onion, chopped
1 clove garlic, chopped
2 medium tomatoes, chopped
1 cup basil leaves
Pinch of sugar
Salt and pepper, to taste
Sliced black Calamata olives (optional)
1 tablespoon capers (optional)
1 loaf of Ciabatta bread (we like to use Acme’s Ciabatta), sliced, drizzled with olive oil, and toasted until golden brown

1. In a large skillet, over a medium-high flame, heat olive oil and sauté peppers, onions and garlic for about 5 minutes or until vegetables are soft, but not browned.

2. Stir in tomatoes, basil, sugar, olives and capers if using, salt and pepper, shut flame off. Cover and let sit for 2 to 3 minutes.

3. Place toasted Ciabatta slices on a platter and top each with a little Pepperonatta. Serve.

This Pepperonatta may also be used as a side dish with barbecued meats, on pasta or simply enjoyed by itself.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.