Egyptian Salad - cooking recipe

Ingredients

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium onions, sliced into cresents
2 -3 tablespoons olive oil
1 cup tomato juice
6 medium tomatoes, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine vinegar

Preparation

Cut all the peppers in half length wise and de-seed them.
Cut all the peppers, length-wise, into 1/2 inch slices.
In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
Add tomato juice, cover and cook on med heat for 5-10 minutes.
Add tomatoes, salt and pepper; cover and cook another 15 minutes.
Add vinegar, cover and cook another 10-15 minutes.
serve hot, cold or at room tempreture.
Excellent side dish with almost anything.