Sunday, May 26 2024

The recipe for Calabrian peperonata is very simple to prepare, it just takes a little patience because you really fry everything! So better to prefer the winter time to prepare it you will say, and no, also because peperonata is a summer vegetable.

Peperonata has no season, in Calabria it is even eaten at Ferragosto! In fact we could say that it is really the highlight of the “light summer lunch.”

So if you are on vacation in the South this summer, we recommend our variant, you are sure to look great and be in line with the traditions of beautiful Calabria.






  • 4 large potatoes
  • 2 bell peppers
  • 2 eggplants
  • 1 cup of tomato puree
  • 1 red onion (original Calabrian recipe required Tropea red onion)
  • 100 ml. extra virgin olive oil (3.38 fl. oz.)
  • salt and pepper to taste
  • fresh basil




First, clean, wash and chop the eggplants, sprinkle them with salt and let them drain in a colander for about half an hour.

They will lose their water and turn out sweeter as well as softer to cook.

In the meantime, peel, wash, dry and chop the potatoes; the same thing should be done with the peppers, which in Calabrian dialect are called pipi.

Remember to cut them into strips.

The ingredients should not all be fried together.

Start with the potatoes, which need more time.

Then in a pan with hot extra virgin olive oil fry the potatoes long enough so that they are not overcooked.

Remove them from the heat and let them rest in kitchen paper towels.

Then move on to the eggplant, peppers and finally the Tropea onion, all with the same oil, adding more from time to time.

The same rule applies to all ingredients, since they will then be mixed and refried avoid overcooking them the first time.

At the end of the fries, pour the tomato puree into the pan, season with salt and pepper and let it season for about 5 to 7 minutes on high heat, then add it all together and let it cook for another 5 minutes.

Serve the peperonata piping hot adorned with fresh basil.


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