Nadia Duriavig: Foodie Unplugged


Easy-To-Make Italian-Style Pepperonata

Full of Delicious Vegetables, This is a Snap to Pull Together

italian style pepperonata

This old school recipe has been in my family for ages because in the autumn there are always a couple of vegetables that hang around in abundance. It's a super easy preparation that you can throw together in about 10 minutes flat. A great combo of sweet peppers, zucchini, eggplant, and onions, this mixture is great in a sandwich or served over rice, scrambled eggs, or pasta. I can a dozen jars or so every fall and pull it out for company throughout the year.


1 med-large zucchini
1 med eggplant
2 medium onions
1 red pepper
1 green pepper
1 tomato
2 cloves garlic minced
1 tsp hot chili flakes
salt and pepper to taste
2 Tbsp olive oil
 Roughly chop all vegetables.
 Heat oil in a large frying pan.
 Add all vegetables, salt and pepper, garlic, and chili, and heat to a low simmer.
 Cook for 1 hour, until vegetables are soft and combined.
 Cool and serve at room temperature.
It keeps in the refrigerator for about one week.
For more quick and easy recipes, try these Stuffed Peppers, this Chicken Parmesan, or these Caesar Salad Bites.