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Peperonata...Sweet pepper ragout on bruschetta

Peperonata is a typical southern Italian dish, yet it is often served in Tuscany. Red and yellow peppers are most commonly used. Serve warm or at room temperature.

3 large red bell peppers, sliced
3 large yellow or orange bell peppers, sliced
1/3 c olive oil
1-2 onions, sliced
2 cloves garlic, minced
Sweet cherry tomatoes, halved
3 T red wine vinegar
2 T sugar
¼ sliced almonds, toasted
¼ c golden raisins, plumped in hot water and drained
Salt and freshly ground pepper

Warm the oil over medium heat. Add the onions and sauté until soft. Add the peppers and garlic; reduce the heat to low and cook covered about 20 minutes.

Add the tomatoes and vinegar, stir well. Add the rest of the ingredients and season with salt and pepper. Simmer and allow the flavors to mingle and mellow.

Serves 6-8…From the book, Enoteca, …Simple, Delicious Recipes in the Italian Wine Bar Tradition…by Joyce Goldstein