Warm pepper salad

In a way the Greek "tapenade". A very tasty, multicoloured and aromatic recipe and easy to make. A salad which goes well with various dishes

Adapted from a TV cooking programme of Elias Mamalakis,

a prominent and very popular Head Cook and food writer in Greece

Ingredients (for 4 people)
2 green bell peppers
2 red bell peppers
2 sweet long green peppers (we call them "horns" in Greek because of their shape)
4 spring onions
black raisins
3 tbsp olive oil
2 garlic cloves, cut into 4
1 tbsp tomato paste, dissolved in 1 cup of lukewarm water
3-4 tbsp plain vinegar
3 tsp sugar
a pinch of cumin
black pepper
coarse salt
Water as needed

Method:
Clean the peppers and cut them into biggish chunks. Finely chop the green onions.

In a spacious frying pan sauté the onions first, in medium-high heat, with some water to soften them up.

After a while you add the peppers and the raisins and let them get soft as well, absorbing the remaining water. When they are soft enough and no water is left in the pan, you can add the olive oil, turn the heat to medium, add the garlic and leave the ingredients to sauté well, while stirring them with a wooden spatula.

You can then add the tomato paste, the cumin, the pepper, a bit of salt, the vinegar and the sugar, stirring constantly. If necessary, you can add a little more water.

You let the salad cooking for about 15 minutes more in low heat and then you can serve.