Summer peperonata

Summer peperonata

Preparation time:

Less than 30 Minuti

Nutritional information:

155kcal / per serving


Side dish


Seasonal dish:


Enviromental Impact:

Very low (0.16kg CO2 eq) i

Bell peppers are in season in the summer months and are therefore more sustainable than out-of-season veg.

Ingredients for 4 portions

  • Aubergines 200 g
  • Courgettes 300 g
  • Tomatoes 200 g
  • Onion 180 g
  • Red bell pepper 100 g
  • Yellow bell pepper 100 g
  • Clove of garlic 1
  • Basil leaves 4
  • Handful of desalted capers 1
  • Extra virgin olive oil 4 tbsp (40 g)
  • Salt to taste
  • Pepper to taste



Clean, wash and dice the aubergines, courgettes, tomatoes and bell peppers into 2 centimetre cubes.


Peel the onions and slice.


Fry the whole garlic and the onions in a pan with oil.


Add the peppers and, after a few minutes, the aubergines and lastly, the courgettes. Fry for a few minutes, add the tomatoes and season.


Continue cooking on a low heat and add the basil leaves torn up by hand just before serving.

Enviromental Impact

Very low


Per serving:

0.16kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.