Venetian Peperonata Food

PEPERONATA

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

PEPERONATA

Steps:

• Heat 4 tablespoons of olive oil in a frying pan over a medium heat.
• Reduce the heat, and add the onion and garlic. Cook over very low heat for 15 minutes, stirring frequently, until softened but still pale.
• Meanwhile, cut the peppers in half lengthwise, removing the stem, seeds and internal filaments. Cut into strips and add to the pan. Mix well.
• Cover and cook over low heat for 30 minutes, stirring occasionally.
• While the peppers are cooking, blanch the tomatoes in boiling water for 3 minutes, drain and plunge into ice water, then peel, seed and dice.
• Add the diced tomatoes to the peppers along with 2 tablespoons of olive oil. Season with salt and pepper. Mix well, cover and simmer over low heat for 1 hour. Stir regularly to ensure the peppers don't stick to the bottom of the pan.
• Cooking will be complete when the mixture tends to consolidate on the wooden spoon.
• At the end of cooking, increase the heat if necessary to reduce the liquid.
• Adjust the seasoning and add basil and oregano.
• Enjoy hot, warm, or cold.

VENETIAN PEPERONATA

Steps:

• Sprinkle eggplant with salt. Let stand 45 minutes; pat dry. Cut into 3/4" cubes. Heat oil with garlic in large skillet over medium heat until garlic begins to brown; disgard garlic. Add onion; saute until golden. Add eggplant, pepper, and wine; cover and simmer until peppers are tender, stirring occasionally, about 30 minutes. Add tomatoes; increase heat to medium-high and saute unncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. (Can be made 2 days ahead; cover and refrigerate. Rewarm slightly before serving.) Spoon peperonata over bread; sprinkle with Gorgonzola.