Light Peperonata Version by RitaAmordicucina.
With the arrival of the warm season, we really enjoy finding a side dish that is always ready and cold to savor.
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 doesn’t have that ‘boiled’ feeling that I don’t like, but almost seems traditionally fried, which it actually isn’t.
To achieve this, we need a rather large baking tray, so that the water contained in the vegetables evaporates without boiling them.
To avoid this, I will not add tomatoes, but, just before the end, I will add the tomato paste, which is an option.

thought for you:

Cost: Very economical
Rest time: 1 Hour
Preparation time: 15 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 go shopping

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

Tools

what we need to prepare the

Baking tray (large)
Chopping board
Knife
Oven

Preparation of the Light Peperonata Version by RitaAmordicucina

We start by washing all the vegetables and potatoes very well.
Remove the stems and seeds from the bell peppers.
Peel the potatoes and the onion, and finally remove the stem from the eggplant, but do not peel it.
In a rather large baking tray, place the thinly sliced onion.
First cut the bell peppers into halves, then into strips.
The eggplant, on the other hand, should be cut into cubes.
And do the same with the potatoes, but the cubes should be smaller than the eggplant.
Now that you’ve cut all the vegetables, we only need to season with a pinch of salt according to your taste, and with the extra virgin olive oil. Mix everything well, even with your hands is better…and….
Put it in a preheated oven, otherwise the peperonata will become mushy,
Cook at 356°F (180°C) fan or 374°F (190°C) static depending on your oven, for about 20 minutes. Stir occasionally.
At your discretion, at the end of cooking, add a nice spoonful of tomato paste, just to give more flavor and taste, mix well and..
Turn off the oven and let it rest for 10 minutes inside. After the time has passed, take the tray out and let it cool to room temperature.
Serve the dish only after it has cooled, with some basil leaves.
Here it is, the Light Peperonata Version by RitaAmordicucina.