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Peperonata #2

ingredients

2 3/4 lb (1.2 kg) large red, yellow and green peppers
3 large onions
1 fresh green chilli pepper (optional)
14 oz (400 g) ripe fresh tomatoes (or drained tinned)
2 oz (60 g) green olives, stoned
3 tbsp wine vinegar
4 tbsp olive oil salt and pepper

serve with:

grilled meat
crusty white, or wholemeal, bread

method

1. Rinse and dry the peppers, cut them lengthwise into quarters, remove and discard the stalk, seeds and white membrane, slice each quarter lengthwise into 3 broad strips.

2. Peel the onions, slice off the ends and cut lengthwise into quarters; slice each quarter lengthwise very thinly.

3. Discard the stalk and seeds from the chilli pepper and chop very finely. Rinse the tomatoes, cut in quarters, remove any tough parts and all the seeds.

4. Heat 4 tbsp olive oil in a wide, heavy-bottomed flameproof casserole dish and gently fry the onions and chilli pepper together over a low heat, stirring frequently, for 15 minutes.

5. Add the peppers and the tomatoes and stir. Cook over a slightly higher heat for 5 minutes, still stirring frequently; season with salt and pepper and sprinkle with 3 tbsp vinegar.

6. Reduce the heat to moderately low and cook for another 10 minutes, stirring now and then.

7. Add the olives and continue simmering until the peppers are tender but still fairly firm and what liquid there is has thickened. Taste, add a little more salt if necessary; turn off the heat and leave to stand for 10 minutes before serving.

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