This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
Prep. Time: 15 min.
- 2 lb bell peppers, red and/or yellow
- 6 tablespoons extra virgin olive oil
- 1-2 medium onions, peeled and cut into 1-inch pieces
- basil, small handful, ripped up
- black olives, 15 (optional)
- 1 potato, cut into 1-inch cubes (optional)
- 2-3 cloves garlic, chopped coarsley
- coarse salt
- chili pepper, whole (optional)
- 1 cup white wine vinegar
- half lb good canned tomatoes or ripe red tomatoes, chopped.
- Wash, halve and de-seed the peppers
- Cut into inch-wide strips.
- In a large, heavy-bottomed pot, using a good swirl (around 6 tablespoons) of olive oil, stir-fry the peppers until they begin to blister.
- Turn the heat down and add the onion pieces.
- Continue to cook gently for a few minutes, then add the garlic (and potatoes, chili pepper and olives, if using). Add coarse salt and mix well.
- Stir-fry gently for a further couple of minutes (do not brown the onion or the garlic, keep the heat low).
- Add the vinegar and evaporate off.
- Add the tomatoes and on a low flame until the liquid has evaporated (10-15 minutes approx). Sprinkle with the basil and stir through.
This dish is great as a light lunch, with some good bread and cheese. Obviously, try to make this dish with the ripest, sweetest bell peppers that you can find!
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