Ingredients: Serves 4
4 large peppers, halved and seeded
4 tbsp Olive Oil
1 Onion, thinly sliced
2 Garlic cloves crushed
4 Tomatoes , peeled and chopped
Pinch of sugar
1 tsp Lemon juice
Ground black pepper
1. Grill the peppers, skin-side up, until the skins have blistered and charred. Put in a bowl and cover with crumpled kitchen paper. Cool slightly, then remove skins and slice thinly.
2. Heat the oil and fry the onion and garlic until softened. Add the peppers and tomatoes and fry for 10 minutes more. Remove from the heat, stir in the sugar and lemon juice and season. Leave to cool and serve at room temperature.