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Marmouma (Tunisian Fried Pepper Salad)
Serves 8

4 red bell peppers
3-4 tablespoons extra-virgin olive oil
4 garlic cloves, finely chopped
1 1/2 lbs (750 g) tomatoes, peeled and cut into pieces
Salt and pepper
1-2 teaspoons sugar
1 lemon, cut in 6 wedges

Cut the peppers in half lengthwise and remove the stems and seeds,
them cut them into 3/4-inch (2-cm) pieces. Fry them in the oil on
very low heat, turning them over until they are soft. Add the garlic
and cook till the peppers are slightly browned. Then add the
tomatoes, salt, pepper, and sugar and simmer, uncovered, for about
25 minutes, until the tomatoes are reduced to a thick, jammy
consistency. Serve on slices of bread accompanied by lemon wedges.

VARIATION:

One teaspoon of caraway seed could be added, and a good pinch of
hot red pepper.

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