Fried capsicum

Fried capsicum

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
6 medium red capsicum
3 tablespoons oil
2 onions, chopped
4 ripe tomatoes
salt and freshly ground pepper
1/2 cup pitted black olives

Method

  1. Cut the capsicum in halves, remove the ribs and seeds, and cut into wide strips. Heat the oil in a large frying pan over a moderate heat, add the onion and capsicum strips and cook until the onion begins to colour. Peel and seed the tomatoes and roughly chop. Add the tomatoes, season with the salt and pepper, and cook for 15 minutes. Add the olives then put the mixture in a hot serving dish. Serve warm or cold with crusty bread for mopping up the delicious juices.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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