Balsamic Peppers

source: "Patricia Well's Trattoria"

3 large red bell peppers
3/8 cup balsamic vinegar
1 tsp salt
3 tbsp olive oil

• Seed & chop the peppers into bite-size chunks. Place in a large skillet and toss with vinegar and the salt. Cover and bring to a bare simmer. Reduce heat to low and cook until tender, about 30 minutes. Toss occasionally, and adjust heat the ensure slow cooking. (More heat will make the peppers rubbery.)
   
• Remove the peppers and set in a bowl. Pour off the remaining vinegar. Pour the oil over the peppers. Let the peppers sit and cool for at least 30 minutes.

Good on slices of bread as an appetizer, on the tapenade, or on bagels.

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