Ingredients

• 200 g white onion
• 150 g green pepper
• 150 g yellow pepper
• 150 g red pepper
• 150 g cherry tomatoes
• 4 friggitelli peppers
• tomato concentrate
• garlic
• basil
• salt
• sugar
• extra virgin olive oil

To prepare the peperonata, cut all the vegetables into squares.
Fry gently 1 clove of garlic, chopped or whole, in a large saucepan in a veil of oil; add the onion and let it dry until it is blonde; salt, let the water dry, then add the peppers (except the friggitelli), the cherry tomatoes cut in half, 1 teaspoon of tomato paste and cook for 3 minutes; add 1 teaspoon of sugar, 150 g of water and, after 15-20 minutes, the friggitelli and cook again for about ten minutes.
Adjust salt and serve the pepper with fresh basil, accompanying to taste with toasted bread with a drizzle of oil and mozzarella.

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