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Peperonata
Italy

1 large onion, finely diced
2-3 cloves garlic, finely diced
2 tablespoons olive oil
1 large red capsicum
1 large yellow capsicum
1/2 cup tomato puree (400g)
1 tablespoon white vinegar
pinch sea salt
Italian parsley leaves

Put the onion, garlic and olive oil into an enamel or non-stick
saucepan, and cook on a gentle heat with the lid on until they
soften, but be careful not to brown them. This will take about 5
to 10 minutes.

Slice the capsicums into little fingers and add to the softened
onions. Stir in and cook on a low heat, with the lid on, for
another 10 minutes and let them soften.

Pour in the pureed tomatoes and turn up the heat. Add the vinegar,
sea salt and parsley leaves and stir through until the parsley just
collapses. Serve immediately as a side dish, or cold as part of
an antipasto.

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