I am typically fairly impervious to advertising when grocery shopping, but the lure of a pound of mini peppers for $2.50 was too good for me to pass up, hence this (slightly non-traditional) peperonata when I realized that a pound of bell peppers is a lot.
I served this under lamb loin chops which I had rubbed with herbes de Provence and white pepper, but this would be delicious with pork, or swordfish. Quite frankly, it is one of those dishes that lends itself to midnight standing up in front of open fridge straight out of the container snacking as well.
This makes four servings, and freezes well.
1 lb mixed sweet peppers
1/4 cup roughly chopped pitted dates
1 white onion, peeled, halved and cut into half moons
2-3 cloves of garlic, peeled and finely sliced
¼ cup olive oil
1 Tbsp tomato concentrate
1 tsp red wine vinegar
1 tsp pomegranate or date molasses (silan) or 1/2 tsp sugar
Salt and black pepper to taste
Cut the peppers in half and remove seeds and white pith. Slice each half lengthwise into two.
Add the olive oil and onion to a large skillet. Turn the heat to medium and cook, stirring often, for about five minutes until the onion has started to soften.
Add the garlic, salt and pepper to the pan and cook for an additional five minutes, stirring often, before adding the pepper slices and the chopped dates. Stir to combine and lower the heat.
Cover the pan and cook for an additional ten minutes before adding the fruit molasses or sugar, the tomato concentrate, the vinegar and a tablespoon of water. Stir to combine, cover again, and let stew for an additional ten minutes.
Adjust for seasoning. You could stir in some chopped basil or mint if you so desired before serving.