This recipe is taken from a very old tourism brochure produced by the Regione Calabria.

Peperonata is by no means limited to the region and here in Rome bundles of the raw ingredients for the dish can be bought at local markets.

It's a real filling and nutritious dish and could not be simpler to prepare.

ingredients

red and yellow peppers, tomatoes, onion, extra virgin olive oil.

making it

Cut six sweet peppers into strips having first removed the seeds and the white, film like skin inside as well as the stem.

Slice one large onion, two peeled tomatoes into a pan, add the sweet peppers.

Sprinkle with one half of a glass of olive oil and cover and cook over a slow flame until the vegetables are soft and the juice wholesome.

Perhaps salt and pepper to taste.