There are loads of capsicums around right now, including loads of red ones!!! When they are out of season, red capsicums can be pricey (and lacking in vitality!).
But at the end of Summer to the beginning of Autumn, they are at peak harvest time – plentiful, well-priced and bursting with goodness and flavor.
So make the most of this vitamin-rich delight with this week’s simple and delicious treat.
Also known as “bell peppers” or “sweet peppers”, capsicums originate from South America and have been growing there for many thousands of years. Capsicums are a member of the nightshade family that also includes eggplant, tomato and potato. They are closely related to hot chillis, but have a slight genetic change that eliminates the heat. Paprika is a spice powder made from red capsicums.
We are bringing you a variation on the simple Peperonata (capsicum, onion, garlic, tomato, olive oil). This version comes from Naples and includes olives. Please omit the olives if they are not your favourite thing, and simply increase the stewing time so that the flavours of the capsicum and other ingredients have time to develop and meld together.
Serve Peperonata hot with meat or fish, stirred through pasta, as a topping for cous cous or as a flavour-dense accompaniment to vegetable fritters. Serve cold as antipasto, sandwich filling or as part of a picnic lunch.
* Good quality balsamic vinegar will deepen the flavor without bitterness. Check the label and ensure it includes “grape must”.