Peperonata without frying anything. So good you won’t be able to do without it alone or as a side dish it will amaze everyone.
With the arrival of warmer weather, we really like to have a ready cold side dish to enjoy.
For this reason, a little tired of the usual salads, today I prepared a light peperonata.
The preparation and cooking methods ensure that the finished dish does not have that “boiled” sensation that I really don’t like, but instead looks almost traditionally fried, which in fact it isn’t.
For this we need to use a fairly wide baking pan so that the water contained in the vegetables evaporates without boiling them.
To avoid this I will not add the tomatoes, but, just before the end I will add the tomato paste, which is an option.

thought for you:

Cost: Very inexpensive
Rest time: 1 Hour
Preparation time: 15 Minutes
Cooking time: 20 Minutes
Portions: 4
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

179.39 Kcal

calories per serving

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Energy 179.39 (Kcal)
Carbohydrates 21.46 (g) of which sugars 7.01 (g)
Proteins 3.06 (g)
Fat 9.75 (g) of which saturated 1.37 (g)of which unsaturated 0.09 (g)
Fibers 4.86 (g)
Sodium 398.93 (mg)

Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s shop

1 Tropea red onion
2 Bell peppers
1 Eggplant (Large)
11 oz Potatoes (Or sweet potato)
2 tbsp Tomato paste (optional)
to taste Salt
2 tbsp Extra virgin olive oil

Peperonata without frying anything

Tools

what we need to prepare the

Baking pan (large)
Cutting board
Knife
Oven

Preparation of Peperonata without frying anything

Let’s start by washing all the vegetables and the potatoes very well.
Remove the stems and the inner seeds from the peppers.
Peel the potatoes and the onion, and finally remove the stem from the eggplant, but do not peel it.
In a fairly wide baking pan place the onion thinly sliced.
First cut the pepper halves, then slice them into strips.
The eggplant, however, should be cut into cubes.
Do the same with the potatoes, but the potato cubes should be smaller than the eggplant ones.
Now that all the vegetables are cut, season with a pinch of salt according to your taste and with the extra virgin olive oil. Mix everything well, it’s even better to mix with your hands….and….
Place in a preheated oven, make sure it’s hot otherwise the peperonata will become soggy.
Bake at 356°F if using convection or 374°F for conventional ovens, depending on your oven, for about 20 minutes. Stir occasionally.
If you like, at the end of cooking add a nice tablespoon of tomato paste to give more flavor, mix well and..
Turn off the oven and let it rest inside for 10 minutes. After that time, take the pan out and let it cool to room temperature.
Serve the dish only after it has cooled, with some basil leaves.
Here is the ready light peperonata by RitaAmordicucina.