TO SERVE FOUR
4 tablespoon oil
250 g (8 oz) onions, chopped/sliced
2 cloves garlic, crushed
2 bay leaves
6 large green peppers, halved, cored and seeded
500 g (1 lb) tomatoes, skinned and chopped
salt and pepper
Heat the oil in a wide pan, add the onions, garlic and bay leaves and fry gently for 5 minutes, stirring occasionally. Cut the peppers into 1cm (half inch) strips and add to the pan. Stir lightly, then cover and cook gently for 10 minutes. Add the tomatoes and a little salt and pepper and cook uncovered, stirring frequently, until most of the liquid has evaporated and the mixture is fairly thick. Remove the bay leaves and check the seasoning. Serve hot with grilled chicken, chops or steaks, or cold as an antipasti.
Red peppers can be substituted for some of the green and tinned tomatoes for fresh. Capers and black pitted olives can also be added as an optional extra.