Peperoni Mandorlati

• 4-6 fleshy yellow peppers
• 6 tbsp olive oil
• 2 garlic cloves, finely chopped

Halve, core and de-seed the peppers, then cut into strips. Heat the olive oil in a pan and fry the pepper strips, stirring from time to time, until they are soft and beginning to caramelise at the edges, about 20-25 minutes.

Add the garlic, sugar, raisins and almonds. Stir-fry for a few minutes longer, then add the wine vinegar and let it evaporate. Season with salt and pepper to taste.