1 Large Red Pepper
1 Large Yellow Pepper
1 Tomato
1/2 Red Onion
1 Clove of Garlic
4tbs Olive Oil
2tbs Red Wine Vinegar
2tsp Sugar
Small Handful of Basil
Salt

I love this sweet sour Peperonata with seafood such as stir fried squid tubes, cold boiled octopus, a piece of steamed cod etc. Tonight I’m eating it with some scallops which will be briefly cooked on a ridged griddle pan. Here’s my Peperonata recipe.

Finely slice the red onion and sweat in the olive oil while slicing the red and yellow peppers. Add the sliced peppers to the pan and cover, cook over a low heat until the peppers are soft, approximately 20 minutes. Chop the tomato and slice the garlic. Stir the tomato, garlic, red wine vinegar and sugar into the pan and boil uncovered until the liquid thickens and becomes sticky. Turn off the heat, season as required and add half a dozen basil leaves. Eat either warm or at room temperature, adding fresh basil leaves when serving.