The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.
SERVES 6 -8
- 2 red bell peppers
- 2 yellow bell peppers
- 2 green bell peppers
- 4 medium onions, sliced into crescents
- 2-3 tablespoons olive oil
- 1 cup tomato juice
- 6 medium tomatoes, cut into wedges
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup red wine vinegar
Cut all the peppers in half length wise and de-seed them.
Cut all the peppers, length-wise, into 1/2 inch slices.
In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
Add tomato juice, cover and cook on med heat for 5-10 minutes.
Add tomatoes, salt and pepper; cover and cook another 15 minutes.
Add vinegar, cover and cook another 10-15 minutes.
serve hot, cold or at room tempreture.
Excellent side dish with almost anything.