Sun 27 Dec 20 in Recipes

Venician pepper stew

#Italian Cuisine

A tasty slow cooking Italian dish, specific to the Venician area as it also has eggplant, this vegetable stew is akin to ratatouille and is very easy to make.

  • Prep: 15 minutes
  • Serves: 4 
  • Cook: 25 minutes
  • Difficulty level: easy 



  • 1 yellow pepper
  • 1 red pepper
  • 1 eggplant
  • 7-8 spring onions
  • 250 gr of tomatoes
  • 1 clove of garlic
  • 1/2 glass of extra virgin olive oil
  • 1 bunch of parsley
  • 50 gr of butter
  • salt to taste



Remove the stalk and seeds of the peppers and wash them, trim the aubergines, and peel them. Also, peel the tomatoes after dipping them for a moment in boiling water. Then peel the garlic, cut the pepperoni into strips, the aubergine into cubes, and the tomatoes into fillets.


Put the oil and butter in a pan, add the garlic, mash it with a fork and let it give its aroma to the sauce, then remove it and pour the onions into the bowl, cook for 5 minutes, and then add the other vegetables. First the aubergines, after a few minutes the peppers and finally the tomatoes. 


Add salt, moderate the flame and leave on the fire until the vegetables are cooked properly. To ascertain the degree of cooking, touch the onions and aubergines with a fork, which are the vegetables that require the most cooking time. Serve with a sprinkling of chopped parsley.



Very often courgettes cut into rings are also added or in a more mountainous version of porcini mushrooms.