Peperonata

• about 2 pounds (1 kg) red or yellow bell peppers
• 2

Halve the peppers lengthwise, remove the seeds and membranes, and cut lengthwise into wide strips. Chop the onions coarsely with the garlic cloves. Put them in a skillet with the oil and sauté over medium heat for about 5 minutes. When the onions are almost translucent, add the peppers, season with salt, and cook over a lively flame, stirring, for about 10 minutes.

Meanwhile, peel and d