Stewed Peppers with Tomato, Onions, Garlic and Thyme

Variations of this dish appear
throughout the Mediterranean region.
The Basque piperade, Italian peperonata,
and a North African version called chakchouka.
This good recipe will keep for 5 days chilled.

Ingredients:
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
3 large red peppers, or a combination of red
and yellow peppers, thinly sliced or chopped
1 (14-ounce) can chopped tomatoes, drained of some but not all of its juice
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Salt and freshly ground pepper to taste

Directions:
Heat the oil in a large nonstick skillet
or heavy casserole over medium heat, and add the onion.
Cook, stirring, until tender, about five minutes,
and add the garlic and peppers. Cook, stirring often,
for five minutes, and add 1/2 teaspoon salt.
Continue to cook for another five minutes
until the peppers are tender.
Add the tomatoes, thyme, salt and pepper,
bring to a simmer. Continue to simmer,
stirring from time to time, until the
tomatoes have cooked down somewhat, about 10 minutes.
Cover, reduce the heat, and simmer over low heat
for another 15 to 20 minutes (or longer),
stirring from time to time,
until the mixture is thick and fragrant.
Taste and adjust seasonings.
Serve as a side dish, as a topping for
pizza, pasta, polenta, rice or bruschetta,
as a filling for an omelet, or stir into scrambled eggs.