Tomato, onion and pepper pan

Ingredients for 4 servings:

• 1 kg tomatoes (or a little more)
• 3 bell peppers, colored
• 5 m.-sized onion(s)
• 3 garlic cloves
• 150 g cheese, sliced
• 2 tsp honey
• olive oil
• chives
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Vegetables so juicy that the sauce comes about by itself

Dice the tomatoes and drain the liquid. Cut the bell peppers into small pieces. Dice the onions and finely chop the garlic. Season the onions and garlic with salt and pepper and cook in olive oil for 2 to 3 minutes until translucent. Add the bell peppers and fry for 5 minutes. Then stir in the tomatoes and simmer all the vegetables over medium heat for 7 to 8 minutes. As the tomatoes release more liquid, the dish produces its own sauce. Now add the cheese, chives and honey, and a little more salt and pepper if desired. Let the whole thing stand on the stovetop over low heat for a few minutes while the cheese melts. This vegetable stir-fry can be combined with a variety of side dishes. The first time I tried it, I served it with potato dumplings; the next time I’ll serve it with rice and a boiled egg.