Peperonata

• 1 large onion
• 3 or 4 large red or yellow bell peppers
• Olive oil
• Salt

1. Peel and slice the onion.
2. Seed the peppers and cut them into 1-inch strips.
3. Heat a large heavy skillet or saute pan over medium heat, pour in olive oil to cover the bottom of the pan, and add the onion.
4. Salt the onion and cook, stirring frequently, until it has softened and released its juice and reduced in volume, 20 to 30 minutes.
5. Add water as needed if it becomes dry and sticks to the pan while cooking.
6. When the onion is completely soft, turn up the heat and, stirring constantly, cook briefly to brown and caramelize it; take care that it does not burn.
7. When the onion has browned, add about 1/2 cup water and stir to loosen the brown juice on the bottom of the pan.
8. Reduce the heat and add the peppers.
9. Cook the peppers and onion, stirring frequently, until the peppers have begun to soften and wilt, about 15 minutes.
10. Add a little water as needed if the vegetables begin to dry in the pan.
11. Lower the heat and continue cooking the peperonata until it is meltingly soft, about 20 to 30 minutes.
12. Turn off the heat and let the peperonata cool down.
13. It is best served tepid or at room temperature.

onion, red, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/peperonata-387381 (may not work)