Pipérade

• 2 medium onions
• 2 cloves garlic
• 3 tablespoons oil

Melt the sliced onions in the oil in a heavy pan, add the crushed cloves of garlic and cook gently, without browning, for 15 minutes. Meanwhile slice up the peppers, removing all the seeds, add them to the onions, and cook on without browning until the peppers are tender. Chop the tomatoes and add them to the stew. Add a little salt and simmer on for about 25 minutes until the mixture is moist