Peperonata "light"... (a "light" pan-fried peppers, onions & tomatoes)

Peperonata "light"? Easy, you may say: there are only vegetables!

But really it is not that simple: in particular with these dishes that are part of the tradition and also the kitchen of every home.
And so, as learned from our mothers and our grandmothers, the hand often tends to be very generous in the use condiments

And then a big plate of vegetables read read turns into a dangerous arsenal of fat and calories ...
But do not worry: just do a minimal attention and carefully measure the oil - strictly extra virgin olive oil - and the magic peppers is guaranteed.

I I always prepare a stock, ready in small portions, to have it always available; as a side dish or even dress a pasta dish. it happens to me, too, sometimes, not to have too much appetite!

Ingredients, per person:

Preparation:

Heat the oil in a non-stick pan. Squeeze the garlic directly (or chop it very finely) and add the coarsely chopped onion or, if you prefer, cut into thin rings. Cover and cook over low heat for a few minutes.

Clean and slice the peppers.

Add the peppers and brown barely raising the flame.

Add the broth, stir and bring almost to a boil.

Pour the peeled tomatoes, a ct of tomato paste and chilli (I like to make it abundant - if you find that the peppers are already spicy enough, refrain from adding it, without problems!). Season with salt and pepper and continue cooking, in a covered pan, for about ten minutes over medium heat. The peppers must just simmer and the peppers should not be discarded.

The peperonata can be used as soon as it is ready or heated at the moment of use.

ADVICES AND NOTES:

• It always pays to cucinarne a fair amount and have it ready in the freezer in small portions; always makes it better.
• If desired, having time and pazenza, this peppers, like the classic version, can be stored in glass jars sealed. In this case set as for other homemade preserves.
• Nutrient values: kcal 137.32, 3.14 proteins, 5.81 grams, 20.09 carbohydrates gr