Light Stewed Peperonata RitaAmordicucina.
An excellent light and tasty side dish, ideal for the whole family, especially for those who want to keep an eye on their diet while maintaining flavor.

Easy and quick to make, it can accompany any type of meat or fish main course.
It is also suitable for buffets as a cold dish, enjoyable both in summer and winter, always ready.

Light Stewed Peperonata RitaAmordicucina, is among my absolute favorite cold summer dishes.
Today I will first present the traditional stove-top recipe and subsequently the Bimby version.

Thought for you

Cost: Very economical
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow fire, Stove
Cuisine: Italian
Seasonality: All seasons

134.46 Kcal

calories per serving

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Energy 134.46 (Kcal)
Carbohydrates 11.32 (g) of which sugars 7.77 (g)
Proteins 2.02 (g)
Fat 9.75 (g) of which saturated 1.38 (g)of which unsaturated 0.09 (g)
Fibers 4.41 (g)
Sodium 202.23 (mg)

Indicative values for a portion of 200 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

2/3 lbs eggplant
2/3 lbs bell peppers
7 oz onion
1 teaspoon salt
1 tablespoon tomato paste (or 3/4 cup of diced tomatoes)
to taste basil
5 tablespoons extra virgin olive oil

Tools

What we need to make the

Cutting board
Knife
Pan or Bimby

Preparation: Light Stewed Peperonata RitaAmordicucina

Let’s go to the kitchen

Cut the eggplant into cubes, without removing the skin. Salt and pepper, let the water drain for 20 minutes, then rinse and squeeze.
Wash and cut the bell peppers into pieces about 1 inch in size.
Peel the onion
Slice the onion roughly and sauté it with the extra virgin olive oil for 3 minutes.
Add the eggplant cubes and then…
Add the pieces of bell pepper.
Adjust salt and pepper to your liking,
Cover with the lid and let cook for 5 minutes, then add the tomato paste, or the diced tomatoes, and continue cooking without the lid, stirring often.
If needed, you can add a little water, but don’t overdo it.
As soon as the eggplant is cooked, you can turn off the heat; it will take another 10/15 minutes.
Transfer to a baking dish and let cool.
Add the basil only when the peperonata has cooled.
Serve cold, here is the Light Stewed Peperonata RitaAmordicucina.
Place the eggplant inside the basket. Set aside.
Put extra virgin olive oil and the onion in the bowl, chop: 3 sec./speed 7. Gather at the bottom with the spatula.
Add the bell peppers, flavor: 5 min./250°F/reverse/speed 1.
Add 1 teaspoon of salt, the tomato paste with 1 glass of water, or the diced tomatoes, then the basil.
Position the basket and cook: 25 min./Varoma/reverse/speed 1.
With the help of the spatula, remove the basket and transfer its contents into the bowl, cook without the measuring cup: 5 min./212°F/reverse/spoon speed.
Transfer the peperonata to a serving dish, mix and let it cool at room temperature.
Add the basil only once it has cooled, then serve.
We prepared the Light Stewed Peperonata RitaAmordicucina with our Bimby.