Egyptian Salad

• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers
• 4 medium onions, sliced into cresents
• 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

1. Cut all the peppers in half length wise and de-seed them.
2. Cut all the peppers, length-wise, into 1/2 inch slices.
3. In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
4. Add tomato juice, cover and cook on med heat for 5-10 minutes.
5. Add tomatoes, salt and pepper; cover and cook another 15 minutes.
6. Add vinegar, cover and cook another 10-15 minutes.
7. serve hot, cold or at room tempreture.
8. Excellent side dish with almost anything.

red bell peppers, yellow bell peppers, green bell peppers, onions, olive oil, tomato juice, tomatoes, salt, pepper, red wine vinegar

Taken from www.food.com/recipe/egyptian-salad-63864 (may not work)