"This dish is great for summer meals. Bell peppers are roasted and then twice cooked with other vegetables to make a sweet and rich treat. serve with a baguette, and use the bread as your fork, algerian style."
place whole bell peppers on aluminum foil and bake until skin is spotted black and peppers are soft, turning once if necessary.
remove peppers from the oven and cool 10 minutes. Peel the skin off the peppers and remove the stem and seed core. break the peppers into halves and clean of seeds. chop into half inch pieces.
in a small skillet, heat oil, add onions and cook until soft. Add garlic, salt, and pepper, mix and quickly add the chopped peppers and chopped tomato. cook on medium heat until mixure is soft and well incorporated, stirring four or five times.