Pepperonata Rustica

Ingredients:

3 Bell Peppers (I use a mix of red and orange)
1 onion (again, I use vidalia)
2 large tomatoes (3 if smaller)
Salt
Pepper
Garlic Powder
EVOO

Directions:

Slice onions. Pour EVOO in large pan (2-3 turns of the pan). Put onions in and cover. Leave over high heat until EVOO is sizzling, the turn heat down to med-high. Keep covered for 10 mins. Meanwhile, slice peppers into thin strips, leaving out seeds. When 10 mins is up, add peppers into pan and cover. Leave in for 15-20 mins on med heat (or until the peppers look soft). While peppers are cooking, slice up tomatoes in large wedges. Add tomatoes in after 15-20 mins. Cover and cook mixture for 10 mins covered, then season with salt, pepper and garlic powder (if desired).Uncover and cook for 10 more minutes, to let liquid thicken/evaporate.

Serve with warm bread, chicken, over pasta, cold, or however you desire! This mediterannean dish is truly delicious any way you eat it!