Peperonata

This is my grandmother's version of a dish eaten all over Italy. Recipes vary from region to region. She was from Cremona, in Lombardy, where the cuisine often has an almost sweet & sour tang. In Sicily, where my gradfather's family lives, my aunts use only oil, garlic & long green sweet peppers.

4 red and/or yellow peppers
1 medium onion
1 ripe tomato
olive oil
salt & pepper
sugar
vinegar

Slice onion, tomato & peppers in large chunks.
Sauté in oil until nearly cooked, should still be firm.
Add salt & pepper to taste.
Add a few tablespoons of vinegar & sugar, let it cook out.

Can be served warm or cold. Keeps 4 days in fridge or can be canned.