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Poperonata Martha Stewart Living Recipe

by Global Cookbook

Ingredients

3 lrg Peppers, preferably 1 each red, yellow, and orange 1 lrg Spanish onion, peeled 1 Tbsp. Extra virgin olive oil 1 Tbsp. Unsalted butter

1 x Clove garlic, peeled and thinly sliced     Healthy pinch of sugar     Salt & freshly grnd pepper

Directions

1. Stem, seed, and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half length- wise and slice into 1/4-inch-thick semicircles.
2. Heat oil and butter in a large skillet over medium heat. Add in garlic and onions and cook for about 2 min. Add in pepper strips and sugar and toss for 2 to 3 min. Cover pan and turn heat to low. Cook, stirring occasionally till peppers are very soft, 30 to 35 min.
3. Remove cover and raise heat to medium. Cook, stirring often, till most of the liquid evaporates and peppers are nicely glazed, about 3 min.
4. Add in a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata hot or possibly at room temperature.

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