Piperonata

• 1 clove garlic
• 1 onion
• 2–2½ tablespoons olive oil

Peel the garlic and make into a paste. Peel and slice the onion. Heat the olive oil in a casserole, add the garlic and cook for a few seconds; then add the sliced onion, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then into strips across rather than length