Potato Peperonata with Grilled Sardines

• 4 tablespoons extra-virgin olive oil
• 1 large red onion, cut into 1/2-inch slices
• 2 cloves garlic, thinly sliced
• 6 large bell peppers (2 red, 2 yellow, 2 green), halved, stems, ribs and seeds removed, and cut into 1/2-inch slices
• 2 medium golden waxy potatoes, cut into 1/2-inch dice and placed into cool water
• 1 teaspoon red pepper flakes
• 1 tablespoon sugar
• 3 sprigs fresh thyme, leaves only
• 1/2 cup basic tomato sauce, recipe follows
• Salt and pepper
• 8 fresh sardines, gutted, gills removed, washed, and dried
• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

1. Preheat the grill or broiler.
2. In a 12 to 14-inch saute pan, heat the olive oil over medium heat and add the onion and garlic.
3. Cook until soft and translucent, about 5 minutes.
4. Add the peppers and potatoes and cook 5 minutes, until softened.
5. Add the pepper flakes, sugar, thyme, and tomato sauce, bring to a boil, lower heat and simmer 15 minutes.
6. Season, to taste.
7. Place the peperonata on a platter.
8. Grill or broil the sardines until they are crisp and the skin is slightly charred (about 2 minutes per side).
9. While grilling the fish, divide the peperonata evenly among 4 dishes.
10. Arrange 2 sardines atop the peperonata on each plate and serve.
11. In a 3-quart saucepan, heat the olive oil over medium heat.
12. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
13. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
14. Add the tomatoes and juice and bring to a boil, stirring often.
15. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
16. Season with salt and serve.
17. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
18. Yield: 4 cups

extravirgin olive oil, red onion, garlic, bell peppers, golden waxy potatoes, red pepper, sugar, thyme, tomato sauce, salt, sardines, extra virgin olive oil, onion, garlic, thyme, carrot, tomatoes, salt

Taken from www.foodnetwork.com/recipes/mario-batali/potato-peperonata-with-grilled-sardines-recipe.html (may not work)