- 1 tablespoon extra virgin olive oil
- 8 Italian frying peppers, seeded and sliced
- 1 large red onion, sliced
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 plum tomatoes, chopped
- 3 tablespoons chicken or vegetable broth or water
- Heat the oil in a large skillet over medium heat. Add the frying peppers and onion and cook, stirring occasionally, for 5 minutes, or until the onion starts to soften.
- Add the vinegar, thyme, salt, and black pepper and cook for 1 minute. Add the tomatoes and broth or water. Reduce the heat to low, cover, and simmer, stirring occasionally, for 8 minutes, or until the vegetables are very tender.