Patricia shows you how to make peperonata, a vegatarian Italian dish that serves 6-8 as a side dish.She pairs it with Allegri’s Miserere, which was considered so sacred transcription of it was banned by the Pope. Yet another thing ruined by Mozart. 1 onion sliced2 red peppers2 green peppers6 large ripe tomatoes peeled and choppedClove garlic crushed1 tabsps. oilFew leaves fresh basil or dried mixed herbsSalt, black pepper and sugar to tasteHeat the oil and add garlic and dried herbs. After a few seconds add the onion and when softened add the peppers cut into strips. Coat with oil and continue to cook. Then add the tomatoes and season. Cook for about 30 mins. It may seem that there isn’t very much liquid but it develops with cooking.I do this in a covered pan/casserole and remove lid if there is too much liquid, as cooking progresses.Great for vegetarians with grated cheese scattered over it.