Peperonata

• 1 tablespoon olive oil
• 1 Spanish (red) onion, thinly sliced
• 5 tablespoons

Heat the olive oil in a skillet over medium heat. Add the onion and cook for 1 minute. Add the vinegar and sugar and stir to dissolve the sugar. Increase the heat and bring to a boil. Remove from heat. Add the bell peppers. Allow to cool. Strain the liquid and discard.