Poperonata - martha stewart living

Yield: 1 Cup

Ingredients:

3 lg Peppers

Instructions:

preferably 1 each -red yellow and orange 1 lg Spanish onion peeled 1 tb Olive oil 1 tb Unsalted butter 1 Clove garlic peeled and -thinly sliced Pinch of sugar Salt & freshly ground pepper 1. Stem seed and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half length- wise and slice into 1/4-inch-thick semicircles. 2. Heat oil and butter in a large skillet over medium heat. Add garlic and onions and cook for about 2 minutes. Add pepper strips and sugar and toss for 2 to 3 minutes. Cover pan and turn heat to low. Cook stirring occasionally until peppers are very soft 30 to 35 minutes. 3. Remove cover and raise heat to medium. Cook stirring often until most of the liquid evaporates and peppers are nicely glazed about 3 minutes. Add a little water if necessary to avoid scorching. Season with salt and pepper. Serve peperonata warm or at room temperature. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl