Felfel B'tomatish - Algerian Pepper & Tomato Salad

This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!

• Ready In: 50 mins
• Serves: 2-3

Ingredients

• 3  large green bell peppers
• 2  vine ripened tomatoes
• 1 -2  garlic clove
• 2 -3  tablespoons water
• 1  teaspoon olive oil
•  salt
•  vinegar (optional, to taste)

Directions

1. Grill, fry or roast the peppers until they are softened but not mushy.
2. Place in a bag & leave for 5 minutes, then remove the skins carefully.
3. Chop them into pieces approximately 1" x 1/2 ".
4. Mince the garlic.
5. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
6. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
7. Serve hot or cold with a splash of vinegar & some crusty bread.