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Ingredients
- 3 red capsicums (peppers)
- 3 yellow capsicums (peppers)
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced
- 3 large tomatoes, finely chopped
- 1 tablespoon sugar
- 2 tablespoons balsamic vinegar
- 4 tablespoons chopped flat-leaf (Italian) parsley
- 2 garliccloves, finely chopped
Method
1. Slice the capsicums into 2 cm (3/4 inch) wide strips and set aside.
2. Heat the olive oil in a large frying pan and sauté the onion over low heat for 5 minutes, or until softened. Add the capsicum and cook for a further 5 minutes.
3. Add the tomatoes, cover and simmer over low-medium heat for 10 minutes, or until the vegetables are soft. Remove the lid and simmer for a further 2 minutes, then stir in the sugar and vinegar.
4. Transfer the mixture to a serving bowl and scatter with the parsley and garlic. Season with sea salt and freshly ground black pepper and serve.
