Tricolor Peperonata

1 red pepper

1 yellow pepper

1 green pepper

1 onion

1 tsp of double concentrated tomato paste

1 oz. salted capers

3 tbsp extra virgin olive oil

1 cup hot vegetable stock

1 sprig of basil

Salt and pepper

- Open the peppers, clean the inside, remove the white ribs and the seeds, then cut them into wide and short pieces. Rinse the capers and grossly break them into small pieces.

- Slice the onion thinly and let it dry up with the oil over low heat in an open pot . Add the peppers and after 1 minute the tomato paste diluted in the Ecodose of broth.

- Add capers and basil and stir. Close the pot and cook for 15 minutes from the whistle. Let the steam escape gradually, open the lid, season with salt and pepper and serve.