Peperonata

I like to serve this with pasta, however its also good on its own as a starter or served with fish, excellent with swordfish.

4 peppers - i use a mixture of red, yellow and orange as i find the green too bitter.
2 red onions
extra virgin olive oil
2 gloves of garlic, crushed
2 handfuls of fresh flat leaf parsley
2 tbsp balsamic vinegar

1. Half the peppers and put them under a hot grill until the skins turn black. Once they are blackened put the peppers into a plastic bag straight away. Tie a knot in the bag and leave the peppers in there until they cool down. Take the peppers out, peel off the skins and de-seed.
2. Put a big glug of olive oil in a heavy based pan, add onions and fry gently until softened. Add the peppers, garlic and parsley with a pinch of salt and cook for a further 20 mins.
3. Add the vinegar, which will sizzle and give it a good stir. Serve with pasta and a big handful of parmesan cheese.