This light vegetarian dish is very common in Bulgarian homes at the beginning of autumn. The sweet taste of roasted red peppers, the spicyness from the garlic and the freshness of the rape tomatoes make it one of my favorites for October.
- 6 red peppers
- 4 garlic gloves, crushed
- 6 big ripe tomatoes
- 1 cup sunflower oil
- 1 tsp sugar
- salt and freshly ground pepper to taste
- flour for the frying
Wash peppers and roast on medium heat on top of the stove until evenly brown. Do not cut the top of the peppers and do not deceed them. Let cool for 30 minutes and peel. Sprinkle with salt and cover with flour from all sides.
Put sunflower oil in a pan and fry the peppers on medium heat about 3 minutes per side turning them once. Arrange the fried peppers on a dish and prepare the sauce.
Add hot tomato sauce to the peppers and let cool for half and hour.
Serve with lots of bread and some Feta cheese.