Spicy pepper-corn-tomato sauce à la Didi

Ingredients for 4 servings:

• 3 bell peppers, colored
• 1 can tomatoes, chopped
• 3 onions, red
• 1 chili pepper(s), orange
• 1 can of corn
• 1 tbsp olive oil
• ¼ liter vegetable broth
• 2 tbsp tomato paste
• 1 tsp brown sugar
• 1 tsp chili flakes
• 1 tsp salt
• 1 tsp black pepper
• n. B. vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Halve the bell peppers, remove the stems, seeds, and ribs. Wash and cut into small strips. Peel the onion and chop into small pieces. Halve the chili pepper, remove the seeds, and chop into small pieces. Pour the corn into a sieve and let it drain. Heat 1 tablespoon of olive oil in a high-fat pan. Sauté the onions and a pinch of brown sugar. Stir in the diced bell peppers and chili. Add 1 teaspoon of brown sugar. Deglaze with the vegetable stock. Add 2 tablespoons of tomato paste. Top with the tomatoes. Add the corn and season with chili flakes, salt, and black pepper. Add a little vinegar, if desired. Simmer for at least 10 minutes. Plate and serve.