- Onions 4
- Garlic 4 cloves
- Peppers 10, a mixture of red, yellow and orange ones
- Ripe Tomatoes 5
- Sunflower Oil 100 ml
- Sea Salt and Freshly Ground Black Pepper
- Flat-Leaf Parsley a few sprigs, optional
- Peel and finely slice the onions and garlic. Halve the peppers, remove and discard the core and seeds, and cut into even sized pieces, around 2–3cm. Score a cross in the top of the tomatoes, place in a heatproof bowl (or pan) and cover with boiling water. Leave for a minute or two, until the skin starts to come away from the flesh, and drain. Peel the tomatoes and then roughly slice or chop the flesh.
- Place a wide flameproof casserole on a medium heat, drizzle in the sunflower oil and add all the ingredients. Season generously, with a teaspoon each of salt and pepper, and start to fry. After 10 minutes, reduce the heat to low and fry for around 1½ — 2 hours. Stir occasionally, until you have a thick, rich and meltingly soft stew. Taste and tweak the seasoning as necessary, then serve, scattered with chopped parsley, if you like.
Reprinted from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond by Georgina Hayden (C) 2022. Reproduced by permission of Bloomsbury. All rights reserved.
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