Peperonata is an Italian dish made of peppers,tomatoes and onion.It can be served warm as a stew or a soup ,used as a pasta sauce and is also an excellent dip or sandwich filling.The basic recipe has various peppers sauted with onion and garlic in a tomato base.I searched for a potato version and found one by Mario Batali.I followed the basic recipe with little adjustments as always and it turned out delicious and comforting.
Potato: 1 medium
Peppers :3(1 green,1 red,1 orange)
Red Onion: 1
Garlic: 2 cloves
Marinara Sauce: 1/4 cup + store bought or homemade
Tomato juice/paste/puree :optional or as per taste
Olive Oil: 2-3 tbsp
Spices as per taste
Red Chilli Flakes
Fresh Thyme Leaves
Chop all the veggies into bite size pieces.Chop onions finely and mince/crush the garlic.Potatoes can be dipped in water to prevent oxidation.
Heat olive oil in a large pan.Add crushed garlic and onion and saute for about 5 minutes till transparent.Add the chopped peppers and potatoes and little salt and saute till they start to cook.Add the spices and tomato sauce and bring to boil.Reduce the heat and let it simmer till the potatoes are cooked and the liquid is reduced to a medium thick or not too thin gravy.
Serve as a side dish with rice,bread or can be served as a soup as well.It can be used as dip or pasta sauce.Else continue cooking on low heat to make a dry dish to be used as a sandwich filling.
I used store bought marinara sauce along with little tomato juice and tomato paste I had.This is completely optional.You can use 1/2 cup + of sauce as well depending on the thickness of gravy and also add stock/water/canned tomatoes with juice along with marinara.The base is tomato,which is a must.I did not follow the tomato sauce recipe given along in the original as I had store bought marinara,which makes this dish quicker .I used fresh thyme leaves and these are not as pungent as dried thyme.Dried thyme can be used in lesser quantities instead.The measurements yield 3 big bowls.