This recipe is an easy and very versatile dish.  A stew of multi-colored peppers cooked down in
Olive oil and wine, some aromatics, and then served immediately, or better yet, later in the week.
Some dishes just taste better after the ingredients have lived together for a while!  Pepperonata is
fairly common in the hot regions of Italy namely Sicily, Basilicata, Calabria, Puglia, and Campania.
Simply take 10 peppers of different colors, core, seed and trim all of the ribs out of them and cut them
into 1 inch strips.  Rinse them in cold water and pat dry with paper towels.  In a heavy bottomed
sauce pan, add 4 tbs. of Olive oil. Heat and add the peppers keeping the heat on medium.  You
don't want to fry them, you want to slow cook them in the oil so their flavors develop (Lidia would say
this will make the flavors more complex), in ordinary home cooking terms, it will make them taste
better.  Add 1 tsp. of salt, a pinch of hot red pepper flakes, 1 tsp. of dried oregano which you have
rubbed between your hands and let this cook on medium, stirring at regular intervals, for at least 10
minutes.
    Slice one medium onion into thin strips and add.  Slice 2 cloves of garlic, add.  Let this cook in
the oil for 5 minutes, then add 1/8 cup of wine, white or red, preferably an Italian wine. Cover and
let this simmer now for 1/2 hour, adding 1 tsp. of capers at the end.  Check for seasoning.  Let it
sit for 15 minutes before serving.   
     Serve as a side dish, or as part of an antipasto buffet, or use it as a sandwich on good Italian
bread. Extra hot pepper on it is nice, but, that's just my personal taste.  The finished dish should
have a sweetness to it that the slow cooking has brought out.  Add it to your Jets Super Bowl game
buffet (is that jumping the gun??).
 A simple dish, with complex flavors.
What more do you want on your table on a cold January night??

Good Night and have a great tomorrow!   Sweet Pepperonata dreams.....