Preparation time: 5 minutes
Cooking time: 25 minutes
 

A rec ipe from the Auberge Le Garde Pile, Lautrec

1. Cut the peppers into strips, the onions into rings and the garlic into thin slices.
2. Heat the oil in a skillet and sauté everything for 5 minutes over high heat, until lightly colored.
3. Cover and cook over medium heat for 15 minutes longer.
4. Remove the lid, season with salt and pepper and cook 5 minutes more over high heat to evaporate the liquid.

Serve as a side with grilled meat, or serve cold as a first course.