Harlequin Peppers

4-5 peppers (red, green, orange and yellow)
1 red onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon balsamic vinegar

Remove the stalks, white membrane and seeds from the peppers and cut into 1cm wide slices.

Peel and slice the red onion and garlic.

Heat the oil in a deep pan and saute the red onion and garlic for about 5 minutes. Don't have the temperature too hot or the garlic will burn and taste unpleasant.

When the onion is soft, add the pepper slices and saute over a medium heat, turning from time to time, for about 10 minutes. You can cover with a lid while it is cooking - moisture will condense on the lid and fall back into the dish, preventing burning. Season to taste with salt and freshly ground pepper and sprinkle with the balsamic vinegar. Turn into a serving dish and set aside for 3-4 hours.

If you like, you can add some anchovies and capers during the last five minutes of cooking.