Recipe - Moroccan Salade Cuite

2 tablespoon Olive oil
2 cl Fresh garlic, chopped finely
1 Can (19oz/540ml) tomatoes
Chopped
6 Green peppers, halved and
Seeded
1 tablespoon Paprika
2 teaspoon Cumin
Salt to taste

Saute chopped garlic in olive oil in a saucepan till lightly browned. Add
tomatoes and simmer for about an hour. Place the 12 green pepper halves
skin side up under the broiler until the skins begin to burn. Remove the
burned skin, chop peppers and add to tomatoes. Add remaining ingredients
and continue cooking to marry the flavors. Cool to room temperature. Serve
with fresh french bread and a glass of wine. This makes a nice topping to
a salami/cold cut sandwich or is delicious on pitas with goat cheese.
Source: TV Guide, August 3rd, 1996.
Posted to MMRecipes Digest V3 #207

Date: Wed, 31 Jul 96 17:25:04 UT

From: "Deborah Kühnen" DEBKUHNEN@msn.com