Frank's Recipes! Peperoni e patate

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Peperoni e patate

2 large red bell peppers
4 potatoes
1 large onion
2 ripe tomatoes
2 tablespoon capers
4 basil leaves
1/4 cup extra virgin olive oil
Sea salt to taste

Rinse the peppers, cut them open and remove the stem, seeds and ribs, then slice lengthwise into 1/4 inch wide strips. Peel the potatoes and slice them in half, then across into 1/4 inch half circles. Peel the onion and slice with the grain into 1/4 inch strips. Slice the tomatoes in half, gently squeeze out the seeds and excess juice, and coarsely chop them. Rinse the capers.

Heat a large sauté pan with 1/4 cup olive oil, place the potatoes in the pan and fry for a few moments over moderate heat, turning them until lightly cooked, then add the onions and peppers, simmering for five minutes or so, while continuing to stir. When the ingredients begin to wilt and evenly brown, add the tomato, capers and basil, and simmer for another five minutes, or until the tomato juices have evaporated. Salt to taste.