Tag Archive: green bell pepper

Homemade Eggplant Caponata




1 large eggplant

1 large sweet onion

1 large green pepper

1 cup fresh mushrooms

3 cloves of garlic (crushed)

1/2 cup stuffed (with pimentos) green olives

1 6 oz. can tomatoe paste

1/4 cup water

2 tbs. wine vinegar

1 1/2 tsp. sugar

1 tsp. oregano

1 tsp. salt

olive oil

Freshly ground pepper to taste


1. Peel and cube eggplant. Cut pepper (remove seeds) and onion into small (bite size) pieces. Slice mushrooms.

2. In a skillet, put 3 tbs. of olive oil. Add garlic. Then add eggplant, peppers, onions and mushrooms. Cover and cook for about 10 minutes. Stir frequently.

3. Add all the remaining ingredients (green olives, tomato paste, water, wine vinegar, sugar, oregano and salt. (ground pepper to taste)

4. Stir everything together. On a low heat, simmer for 30 minutes until eggplant is tender.

Refrigerate overnight. Serve cold. Stays in refrigerator for 1 week. Serve on toasted bread or on your favorite cracker.




2 red bell peppers sliced thin (seeds removed)

1 green bell pepper sliced thin (seeds removed)

1 orange bell pepper sliced thin (seeds removed)

1 cup grape tomatoes

1 yellow zucchini sliced thin

1/2 cup red onion sliced thin

2 basil leaves (chopped)

Dressing Recipe:

½ cup mayonnaise

¼ cup mustard or dijon mustard

¼ cup honey

½ tsp. sea salt

½ tsp. black pepper


  1. Mix dressing ingredients and refrigerate for at least 3 hours.
  2. In a large bowl put all vegetables.
  3. Gradually add dressing to vegetables and mix. (about half)
  4. Adjust to how much dressing you want on your vegetables.    Serve cold.

Spicy Chicken and Peppers




1 pound skinless, boneless chicken breast halves – cut into chunks

1 red bell pepper (chopped)

1 green bell pepper (chopped)

2 tbsp. white wine

2 tbsp. soy sauce

2 tablespoons sesame oil, divided

2 tablespoons cornstarch, dissolved in 2 tablespoons water

1/4 tsp. red pepper flakes (optional)

1 tbsp. olive oil

1 tsp. distilled white vinegar

2 tsp. brown sugar

4 green scallions (chopped)

1 garlic clove (chopped)


1. In a bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass bowl and add marinade. Toss well to coat. Cover dish and place in refrigerator for at least one hour. (overnight, even better)

2. In a small bowl, combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, red pepper flakes (optional) vinegar and sugar. Mix together and add scallions and garlic.

3. In a medium skillet, heat sauce slowly for about 3 minutes.

4. In a skillet put 1 tbsp. olive oil and sauté peppers and set to the side. (just about 3-4 minutes)

5. Remove chicken from marinade and saute in a large skillet until meat is white on the inside. Add chicken and peppers to the sauce.

6. Raise heat for a minute and serve hot.

Cold Antipasto Salad




3 boneless/skinless cooked chicken breasts (cut into bite size pieces)

1 lb. salami (chopped)

2 dozen cherry tomatoes (cut in half)

1/2 lb. piece provolone cheese (cut into mini-cubes)

1 red pepper (seeds removed and cut into bite size pieces)

1 green pepper (seeds removed and cut into bite size pieces)


1/2 cup olive oil

1/4 cup balsamic vinegar

3 cloves of garlic (chopped)

1/2 tsp. salt

1/2 tsp. black pepper


1. Put all antipasto ingredients in a bowl.

2. Mix dressing ingredients in a separate bowl.

3. Pour half of the dressing over antipasto salad. Mix together. 

Serve cold. Serves 4.  You can add remaining dressing separately, if guests want more.


Cold Ravioli Salad




1 lb. small baby ravioli (can use larger)

2 red peppers (seeds removed and cut into bit size pieces)

1 green pepper (seeds removed and cut into bite size pieces)

1 orange pepper (seeds removed and cut into bite size pieces)

1 red onion (chopped)

5 tbs. olive oil

3 tbs. balsamic vinegar

salt and black pepper (pinch of each)


1. Boil ravioli (time depends on size of ravioli). After boiling, drain ravioli well. Let cool for about 5 minutes.

2. In a big bowl, add raviolis, all peppers and red onions. Add olive oil, balsamic vinegar and salt and pepper. Stir and mix well.

Refrigerate up to 3 hours and then serve.