My Aunt Frances calls this “peperonata” but it is the same dish. She adds eggplant and potato where I use bok choy. In this summer vegetable stew, you can get creative and use what you find in the garden.
1/4 cup olive oil, plus more as needed
1 1/2 cups coarsely chopped yellow onion
1 cup diced carrots
1 teaspoon minced garlic
1 cup coarsely chopped bok choy
1 cup coarsely chopped green bell pepper (or fresh
1 cup coarsely chopped red bell pepper
1 cup diced zucchini squash
1/2 teaspoon dried oregano
1 1/2 cups peeled, seeded and chopped tomatoes
1 cup chopped Swiss chard or kale
Salt and freshly ground black pepper
Set a large saute pan or high-sided pot over medium heat and add the olive oil. Once hot, add the onions and carrots to the pan, stirring occasionally, until they are lightly caramelized, about 5 to 7 minutes, then add garlic. Add the bok choy and green and red peppers. Continue to cook for an additional 5 minutes. Add zucchini, tomatoes, oregano, Swiss chard, salt and pepper and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.
Variation: substitute ¼ c tomato paste and 1 cup chicken (or vegetable) broth for the chopped tomatoes.