Italian Pepperonata


  • 2 to 3 tablespoons extra virgin olive oil
  • 1 large onion
  • 1 each medium yellow, red and green bell peppers
  • 1 small eggplant (about ½ pound)
  • 1 medium zucchini
  • 1 clove garlic, pressed through a garlic press
  • 1 can diced tomatoes, drained


  1. Remove stem and blossom end of eggplant and cut in half lengthwise. Slice each half into thirds lengthwise, then slice crosswise into ½-inch thick pieces.
  2. Remove stem end of zucchini, quarter lengthwise, then slice crosswise into 1-inch chunks.
  3. Clean onion, cut in half vertically, then into 1-inch chunks. Remove stem, seeds and membranes from peppers and cut into 1-inch chunks.
  4. Heat the olive oil in a large skillet over medium heat until shimmering. Add onion and peppers and stir-fry about 3 to 4 minutes or until onions are beginning to become translucent.
  5. Add eggplant, zucchini and garlic and stir-fry until all vegetables are crisp-tender, 3 to 4 minutes more.
  6. Stir in enough of the canned diced tomatoes to tie everything together, about ½ to ¾ can. The mixture should be saucy, but not soupy. Continue to cook until all ingredients are heated through. Serve immediately.
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