Shakshuka

Heat oil in a heavy pot, add peppers and saute til they start to get soft and a little brown on the edges. Add garlic and saute for 1-2 minutes, careful not to burn it. Add tomatoes and break up with a spoon (you can also cut them before adding), stir everything together and let cook over low flame until all the liquid has evaporated. Add salt to taste and stir in tomato paste, serve warm or at room temperature. Also good when you add tuna to it or with scrambled eggs on the side. Variation - Meeli Substitute green pitted olives for peppers, add after tomatoes have cooked down together with the juice and pulp of one lemon. Posted to JEWISH-FOOD digest by "JUDITH AMRANI" <AMRJU@gardere.com> on Nov 02, 1998,