|Peppers||2 3⁄4 Pound (Large Firm Red, Yellow And Green Variety)|
|Green chili pepper||1 (Fresh)|
|Ripe tomatoes||1 Pound (Fresh)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Green olives||1⁄4 Cup (4 tbs), pitted|
|Olive oil||6 Tablespoon|
|Broiled meat||1⁄2 Cup (8 tbs), broiled|
|Crusty white bread/Whole wheat bread||2|
1 Rinse and dry the peppers.
2 Cut them lengthwise into quarters, removing and discarding the stalk, seeds, and white membrane.
3 Slice each quarter lengthwise into 3 broad strips.
4 Peel the onions, slice off the ends, and cut lengthwise into quarters.
5 Slice each quarter lengthwise very thinly.
6 Discard the stalk and seeds from the chili pepper and chop very finely.
7 Rinse the tomatoes and cut in quarters.
8 Remove any tough parts and all the seeds.
9 In a wide, heavy bottomed flameproof casserole dish, heat 6 tbsp oil.
10 Gently fry the onions and chili pepper together over low heat, stirring frequently, for 15 minutes.
11 Add the peppers and the tomatoes and stir.
12 Cook over slightly higher heat for 5 minutes, still stirring frequently.
13 Season with salt and pepper and sprinkle with 1/4 cup vinegar.
14 Reduce the heat to moderately low and cook for another 10 minutes, stirring occasionally.
15 Add the olives and continue simmering until the peppers are tender, but still fairly firm, and the liquid has thickened.
16 Taste and correct the seasoning.
17 Serve at once.