Fire Roasted Pepper Caponata
The wood stove is nearing the end of the season but that doesn’t mean I can’t use it for a last hurrah. Roasting peppers in it is especially fun and easy, as I can just nestle the peppers into the coals/wood, close the door, and come back about 15 minutes later for perfect fire roasted peppers. The smokiness is unparalleled, but you can do it in the oven if you don’t have access to a wood stove. Serve it with olive oil crackers (an easy recipe here) or a crusty french bread! I love it with a dollop of ricotta cheese, but a nice mozzarella or burrata would make it heavenly too.
Ingredients
- 3 bell peppers, roasted, deseeded, and diced
- 2 tablespoons chopped olives
- 1 tablespoon chopped capers
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon non-iodized salt
- 1/4 cup onion chopped
- 4 cloves garlic, minced
- 2 tablespoon olive oil
- 1/4 cup tomato chopped
- 1 tablespoon white wine/sake/vodka
1. Roast peppers in wood stove until outside is charred or in the oven at 400 degrees F for 45 – 60 minutes.
2. Run charred peppers under cold water and brush away skin. De-seed and dice.
3. In a pan over medium high heat, sautee garlic and onions until translucent, add peppers, olives, capers, balsamic vinegar, salt, tomato, alcohol, and sugar. Mix well and cook until alcohol has burned off.
4. Place into container and chill. Serve with burrata, ricotta, mozzarella, and toast points.