Pepper ratatouille napoletana
Peperonata napoletana
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For 4-6 people
1 kg of peppers
400 g tomatoes
2 onions
80 g black olives snococciolate
30 g capers
chopped parsley
oregano
extra virgin olive oil
Salt
Singed peppers flame, peel them and cut them into strips.
Put them in a pan with olive oil and finely chopped onions, pitted olives, capers and salt.
After a few minutes add the chopped tomatoes and continue to cook.
Shortly before turning off dust with parsley and oregano.
Serve the peppers cool.
(Thanks to Claudia R.)
