peperonata antipasto, low fat version?

MrsE_2

I've got a good housekeeping recipe that calls for a jar of this.

http://www.ocado.com/webshop/product/Sacla-Peperonata-Antipasto/26815011

But I would like to try & make a lowfat version of it.

I've found a recipe

http://www.thegiftofoil.co.uk/recipedetail.asp?RecipeID=8&Cat=6

& this

http://www.cookstr.com/recipes/peperonata

But they still have a lot of oil.

But there is loads of oil in it:eek:

Any suggestions for making it without the oil?

Oh I've found this

http://www.foodfit.com/cooking/archive/recipe2_oct01.asp

livalot

Why don't you just drain the made pepperonata so you would be getting rid of most of the oil..... I often do this with antipasto type jars as I agree they can be incredibily oily ... then being very OS....I keep the oil and make a salad dressing with it, it tastes very good and olive is oil so good for you.....in moderation.

hotcookie101

Fry sliced peppers and red onions on a very low heat with some olive oil? tomatoes near the end (I always thought peperonata was just peppers and onions, but the sacla one has tomatoes in it) Its impossible to make peperonata without oil, I sweat most onion base things with water, but the olive oil is part of the dish in this case IYKWIM? and as livalot says in moderation olive oil is good for you. Maybe use less than the recipe.
I hope this helps, probably not what you were after, sorry!

Penelope_Penguin

MrsE wrote: »

Any suggestions for making it without the oil?

Microwave or steam the tomato, onion and peppers until soft. Season

It won't be peperonata, but it will be oil-free

Penny. x

Bronnie

I would put it all the prepped veg into a roasting tin. You can do it ooil free this way, if you put a couple of spoons of some sort of liquid, (wine, stock, water) in the bottom of the tin, but it's better with a touch of EVO. Put a tiny spot of oil in the palms of your hands and basically rub the veg with your oily hands to lightly coat. Season. Cover with foil to start, and bake in the oven ,which will steam the veg to soften. Then remove foil and continue cooking . A little charring to the edges of the peppers will intensify the flavours. Whole cloves of garlic are fantastic cooked this way and mashed in at the end.
Not exactly the same, but delish.