Three Layer Cake

Peperonata

A quick, easy dish in which just the right amount of balsamic vinegar makes a noticeable difference.

• 2 large red (bell) peppers
• 2 large yellow (bell) peppers
• 1 large white onion
• 8 oz. (1 can) crushed tomatoes
• 1 cup vegetable or chicken broth (bouillon)
• 1.5 teaspoons balsamic vinegar (it doesn't have to be the $100 kind)
  
• salt to taste

Prepare bouillon.
Slice onion thinly.
Cut peppers into thin strips, removing the pith, seeds and stem.
Sauté onions.  Once softened, add peppers. 
Once softened, add tomatoes, broth, salt to taste.
Cover to cook for about 10 minutes, or until vegetables are of desired consistency.
Uncover, add balsamic vinegar.  Allow to cook for 5 more minutes.
Remove from heat.
Serve at room temperature.
 

Good served as a side dish with meat, or just as part of an informal meal or buffet style dinner with cheeses, bread, and whatever else you put out on those types of occasions!  I usually make this when I don't feel like cooking anything, and am cleaning out the refrigerator before the next trip to the grocery store.