Compotée de poivrons

This next recipe is a dish I had at a dinner party that enjoyed so much I hunted out the cookbook and had to make it for myself! The mixture of sweet peppers, onions, olives and basil just hits the spot.

Compotée de poivrons

This Josée di Stasio creation can be served as an appetizer on its own or as a bruschetta on crostinis or bread. I’m sure it would be delicious on a slightly toasted baguette smeared with soft goat cheese. We gobbled ours in one sitting for lunch.

Compotée de poivrons

Compotée de poivrons (serves 4 as an appetizer, or 2 as a lunch)

From Pasta et Cetera a di Stasio by Josée di Stasio

1/4 cup olive oil

5 sweet peppers (mix of red, orange or yellow), cut two-inch pieces

1 onion, roughly chopped

1 or 2 cloves of garlic, minced or chopped

1/2 cup of black olives, pits removed and chopped

1/4 cup of cut fresh herbs (I used basil)

2-3 tablespoons of capers (I will leave this out next time)

fresh salt and pepper to season

Method

In a big pan, heat the olive oil over medium-high heat and add the peppers, stirring often for 20 minutes. When the peppers have been in the pan for 5 minutes add the onions. (You can add them at the same time, but I found my onions to be a bit overcooked). Season with salt and pepper and add garlic and continue to cook for 1 minute.

Compotée de poivrons

Remove from the heat, add the rest of the ingredients and stir until all combined. Season with salt and pepper if needed.

I served ours at room temperature. This dish can be kept in a sealed container in the fridge for a few days and eaten cold or heated up in a frying pan or microwave.

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