Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 750 grams | (26.25 oz) bell peppers |
| 250 grams | (8.75 oz) tomatoes |
| 2 tablespoons | Olives |
| 250 grams | (8.75 oz) onions |
| 2 tablespoons | Butter |
| \N \N | Salt |
| \N \N | Pepper |
| \N \N | Sugar |
| 2 tablespoons | Pearl onions |
| 2 tablespoons | Ground cheese |
| 75 millilitres | (2.625 fl oz, 1/3 C) broth |
This is and the following recipes will be from 'Eva Exner, Braten und Schmoren im Roemertopf, ISBN 3-87059-080-7' Wash and deseed bell peppers and cut into stripes. Peel and slice tomatoes, chop onions coarsely. Mix well and put into watered claypot. Season broth with salt, pepper and sugar and pour over the vegetables. Close claypot and stew the bellpapers for about 60 minutes at 220 degree C (428 F). Quarter pearl onions, slice olives and mix with the hot bell peppers. Mix sauce with cheese.
Serve with rice which is mixed with chopped parsley and ham stripes. Posted to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@...> on Jun 29, 1997