Peperonata alla napoletana - stewed peppers with olives
Ragout and stew
Armenian cuisine
Sicily and Naples were under French occupancy for centuries so it's very interesting to see how similar recipes from the south of France and Sicily and Naples are. The "Peperonata" and the French "Ratatouille" are very similar But the "Peperonata" from Naples has added black olives,as do many of their dishes. The "Peperonata" from Naples is a stew made with sweet peppers, tomatoes, onions, black olives and garlic cooked in olive oil. It's served cold as an antipasto or hot with meat or fish. I find it very nice as a sauce for pasta as well.
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