Peperonata

Name: Peperonata
Yield: 4
Ingredients: 4 peppers; 1 medium onion, finely chopped; 1/4 cup olive oil; 200 g of tomato puree; 1 tablespoon grated ginger; 1 large red bell pepper, sliced (300 g); 1 small eggplant, sliced; 100 g of peeled and cubed potato; Salt and black pepper to taste

1
4 peppers
2
1 medium onion, finely chopped
3
1/4 cup olive oil
4
200 g of tomato puree
5
1 tablespoon grated ginger
6
1 large red bell pepper, sliced (300 g)
7
1 small eggplant, sliced
8
100 g of peeled and cubed potato
9
Salt and black pepper to taste

Ingredients

1
4 peppers
2
1 medium onion, finely chopped
3
1/4 cup olive oil
4
200 g of tomato puree
5
1 tablespoon grated ginger
6
1 large red bell pepper, sliced (300 g)
7
1 small eggplant, sliced
8
100 g of peeled and cubed potato
9
Salt and black pepper to taste

Directions

1
In a bowl, combine the onion, olive oil, tomato puree, and grated ginger
2
Cover and microwave for 4 minutes at high power
3
Add the bell pepper, eggplant, and potato
4
Season with salt and black pepper
5
Mix well and bake covered in the oven for 25 minutes
6
Stir three times during that time
7
Serve warm or at room temperature, with slices of Italian bread or your preference.