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1
Peel and slice the onion.
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2
Seed the peppers and cut them into 1-inch strips.
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3
Heat a large heavy skillet or saute pan over medium heat, pour in olive oil to cover the bottom of the pan, and add the onion.
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4
Salt the onion and cook, stirring frequently, until it has softened and released its juice and reduced in volume, 20 to 30 minutes.
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5
Add water as needed if it becomes dry and sticks to the pan while cooking.
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6
When the onion is completely soft, turn up the heat and, stirring constantly, cook briefly to brown and caramelize it; take care that it does not burn.
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7
When the onion has browned, add about 1/2 cup water and stir to loosen the brown juice on the bottom of the pan.
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8
Reduce the heat and add the peppers.
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9
Cook the peppers and onion, stirring frequently, until the peppers have begun to soften and wilt, about 15 minutes.
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10
Add a little water as needed if the vegetables begin to dry in the pan.
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11
Lower the heat and continue cooking the peperonata until it is meltingly soft, about 20 to 30 minutes.
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12
Turn off the heat and let the peperonata cool down.
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13
It is best served tepid or at room temperature.
