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Peperonata

(Makes 2 quarts, Serves 6)

Serve over pasta, rice or baked potato.

Ingredients:

4 cups onions, French cut
4-5 cloves garlic, sliced
1/4 teaspoon crushed hot pepper
4 bay leaves
2 cups vegetable stock or water
6 yellow, red, and green peppers, cut into strips
2 tablespoons red miso
4 tomatoes, peeled and chopped, or 1 28 ounce can, chopped
1 tablespoon arrowroot dissolved in 1/4 cup tomato juice or water
Freshly ground black pepper, to taste

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1. Sauté onions, garlic, and crushed pepper in 1/2 cup stock for 5 minutes.
2. Add pepper strips, bay leaves, and 1/2 cup mores tock, and cook for 5 minutes over medium flame, stirring often.
3. Dissolve miso in 1/2 cup hot stock.
4. Add mixture plus chopped tomatoes and remaining stock
and cook 5-7 minutes longer or until peppers are tender.
5. Push peppers aside and add dissolved arrowroot mixture to
liquid; stir to thicken.
6. Add black pepper to taste.