Peperonata

2 large red peppers
2 large green peppers
4 tablespoons olive oil
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
4 tomatoes, skinned, deseeded and shredded
salt
freshly ground black pepper

Halve the peppers, discard the cores and seeds, and slice thinly. Heat the oil is) a pan, add the Onion and fry for 5 minutes, until softened. Add the garlic and peppers, cover and cook gently for 10 to 15 minutes, stirring occasionally.

Add the tomatoes, and salt and pepper to taste. Cook for a further 10 minutes, stirring occasionally. Leave to cool. Serve m individual dishes. SERVES 6