Pipérade—Sautéed Peppers and Onions

Preparation

1. For 1 1/2 cups. Sauté 1 sliced medium onion slowly in 2 tablespoons olive oil until tender but not browned. Add 1 sliced medium red pepper, 1 sliced green pepper, and a clove of puréed garlic. Season with a big pinch of Provençal herbs (see page 44), and salt and pepper to taste. Continue sautéing several minutes over low heat, until peppers are tender.