This is one of those recipes that are so super simple that it’s hard to believe how tasty and rich the resulting dish is. Peppers and tomatoes are stewed in their own juices to make a rich and moist stew.
I had mine today with cous cous flavoured with almonds and raisins, this goes very well with pasta too.

For 1

2 medium or 1 large red pepper – cut into 1 1/2 centimetre strips

olive oil

10 baby tomatoes

1/2 teaspoon capers

small amount finely chopped red chilli to taste

salt and freshly ground black pepper

Heat a shallow saucepan or frying pan, and add a couple of tablespoons of olive oil and the red peppers. Cover and fry gently for 3-5 m8nutes to soften the peppers.

Add the tomatoes, capers and chilli, then season with salt and freshly ground black pepper. Stir to mix.

Cover and leave to stew gently for 15 minutes, stirring from time to time until you have a soft juicy stew.