Recipe Instructions:
2 generous tablespoons good olive oil
1 large vidalia or other sweet onion, cut into approximately 1 inch pieces
3 red (and yellow) bell peppers, roasted, skins removes, and cut into 1 inch by 1/2 inch (approx) pieces
2 cloves garlic, finely chopped (but not too fine)
1 generous pinch of salt
2-4 tablespoons sherry or red wine vinegar
1/2 teaspoon smoked paprika
salt and pepper to taste
In a large skillet, heat olive oil over medium heat. Add onions, peppers and garlic, and saute, stirring frequently, until softened. You might need to raise the heat somewhat, because you want everything to brown.
Once the vegetables have started to brown, stir in just enough vinegar to deglaze the pan and scrape up the fond on the bottom of the pan. Stir in paprika, reduce heat to very low, cover, and continue to cook, stirring occasionally, until the vegetables are browned and caramelized. Taste and add salt and pepper as needed.
You can keep any leftovers in the refrigerator for a few days. (It never lasts more than a few days in my house.)
