3 red / yellow / orange sweet peppers
1 medium red onion
3 Tbsp olive oil
salt & pepper
8-10 olives
1 Tbsp capers
2 large cloves garlic, smashed & minced
deseed peppers & cut into 1-inch-wide strips
halve & thin-slice onion
in a deep-sided large skillet, heat oil over low heat
add peppers / onions
salt & pepper generously
cook slowly until vegetables are completely soft, 15-30 minutes
halve olives
add olives / capers / garlic
cook another 5 minutes until garlic softens
[alternately . . .
roast salted / peppered peppers w/ 2 Tbsp oil @ 400° for 15 minutes
cook onion w/ 1 Tbsp oil in covered skillet on low heat until soft
add peppers & continue as above]
