Light pepper stew bruschetta with capers

Ingredients

For 1 serving

• Bread70 g
• Bell peppers200 g
• Onion40 g
• Extra virgin olive oil2 teaspoons
• Capers6 g
• Saltto taste

Contains: gluten,

In season: July – September

Method

1. Peel and thinly slice the onion; wash the peppers, remove the stalk, seeds and white pith and cut them into strips about 1 cm wide.
2. Heat the oil in a wide frying pan over medium heat and soften the onion for 3–4 minutes, until translucent.
3. Add the peppers, a pinch of salt and a splash of water, cover and stew over medium-low heat for 18 minutes, stirring now and then, until very soft; uncover for the last few minutes if there is too much liquid.
4. Stir in the rinsed capers and check the salt.
5. Meanwhile toast the bread slices in a pan or on a griddle for 2–3 minutes per side, until crisp, and spoon the peperonata on top.