• 1 lb. onions
• 1 lb. green bell peppers
• 1 lb. ripe tomatoes
• 4 tablespoons Monini Extra Virgin Olive Oil
• salt

Preparation


Clean the bell pepper from the seeds and cut it in 1 inch slides. Peel the tomatoes and cut it medium parts.
Brown the sliced onions in a wide saucepan with Monini Extra Virgin Olive Oil. Add water from time to time to prevent the onions from burning and cook until golden.
Then add the sliced peppers and after 10 minutes, add the tomatoes. Season with salt to taste and let cook for about an hour, stirring on occasion.
Could be eaten both warm or cold.

You can also do it using yellow or red bell peppers, or both ...together.......it just changes the color of the flag!