Bell Pepper Stew

Ingredients

6 onions, thinly sliced
1/3 cup extra-virgin olive oil
2 (14-ounce) cans tomatoes, with juice
2 red bell peppers, seeded, cored, and cut into thin slices
2 yellow bell peppers, seeded, cored, and cut into thin slices
2 green bell peppers, seeded, cored, and cut into thin slices
1/3 cup white wine vinegar
1 cup pitted green olives, coarsely chopped
salt
fresh parsley leaves to garnish

Method

1. Sauté the onions in the oil in a large saucepan over medium heat until softened, about 5 minutes.
2. Add the tomatoes and bell peppers. Cover and simmer over low heat until the sauce has thickened, about 30 minutes.
3. Stir in the vinegar and cook for 5 minutes.
4. Add the olives and season with salt. Simmer for 5 minutes.
5. Garnish with the parsley and serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking

---

Today’s Comic