Peperonta

This came from Relish Mag and it looked too good not to share - I took the tips from the test kitchen and incorporated them into the recipe. Great served with rice and pasta.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1  red onion, slivered
• 2  yellow bell peppers, seeded and coarsely chopped
• 2  red bell peppers, seeded and coarsely chopped
• 1  medium zucchini, coarsely chopped
• 2  garlic cloves, minced
• 2  tablespoons water
• 4 -5  tomatoes, coarsely chopped
• 1⁄2 teaspoon sea salt
•  coarsely ground black pepper

Directions

1. Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 10 to 15 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny.