INGREDIENTS
Serves 3 to 4
2 large sweet green peppers such as bell peppers
3 tablespoons olive oil
4 large tomatoes
1 teaspoon finely chopped garlic, about 2 cloves
4 tablespoons mixture of fresh chopped parsley and coriander
1 teaspoon paprika
½ teaspoon cumin
Pinch cayenne pepper
½ teaspoon salt or more to taste
½ teaspoon caster sugar
METHOD
• Preheat your grill or chargrilled pan to high.
• Place the green peppers on your grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• Remove the green peppers from the grill and set aside to cool.
• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1, 5 cm (1 inch) pieces.
• Once the green peppers have reached room temperature, peel and deseed and chop them into 1,5 cm (1 inch) pieces.
• In a large casserole or a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• Enjoy warm or cold, as a side or a filling in a tasty sandwich!
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