Recipe - Peppers Tuna Casserole

1 teaspoon Ground red chile (or more)
3 tablespoon Olive or sunflower seed oil
2 md Red onions, thinly cut or sliced up
2 Bay leaves
1/8 teaspoon Ground cloves
One fourth teaspoon Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves
peeled & coarsely chopped
Salt
1 pound Red peppers or pimientos
thinly cut or sliced up
One half pound Chopped savoy =OR=
SmoothSkinned Cabbage
6 cup Stock
1 pound Very ripe tomatoes; peeled,
seeded and chopped
(juice reserved)
Chopped cilantro
for garnish

Remove stems, Seeds & veins from chiles. Tear flesh into a few large
pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer
20 minutes, then puree in blender. Heat oil in pan and add onions, bay
leaves, cloves, coriander, parsley and garlic. Cook over medium heat
several minutes until onions have begun to soften, then add salt, peppers
and cabbage. Stir to combine and coat vegetables with oil. Add One half cup
water or stock, cover pan and cook over low heat 10 minutes. When
vegetables have wilted, stir in One fourth cup pureed chiles or 1 to 2 teaspoons
chile powder. Add tomatoes, their juice and remaining water or stock. Bring
to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
finished cooking, remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if needed. Add more chile
if desired. Serve soup with a sprinkling of chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini