A perfect Summer dish, this (vegan) stew is a mixture of bell peppers, tomatoes and garlic, all pan-fried in olive oil. It is served at room temperature and eaten with pita bread. It is considered an appetizer (mukkabalate).
INGREDIENTS: 4 to 6 servings
1/2 cup olive oil
3 bell peppers, one of each color or all green ones, sliced thin, and seeded
1 heaping tablespoon of garlic paste or 8 garlic cloves peeled
salt, to taste
1/2 teaspoon red pepper or chili powder
1/2 teaspoon coriander powder (optional)
6 large tomatoes, chopped fine or 2 (14-ounce) cans of chopped tomatoes in their juice
1. Heat the oil in a large skillet and pan-fry the bell pepper slices a few minutes till softened; add the tomatoes and spices and simmer over gentle heat about ten minutes longer. Taste, adjust seasoning and cool. Serve with bread at room temperature.
NOTE: You can add sliced onions or a chili pepper to this stew if you like.