Peppers are very popular in Puglia, and this dish combines some traditional Puglian flavors—the sweetness of the peppers, the added sugar, and the tartness of the vinegar. It is best to use red and yellow bell peppers, because they are sweeter than green bell peppers. This dish makes a great salad to serve with pasta and broccoli or any other pasta dish without tomatoes.
1. In a medium pan, heat the olive oil over medium heat. Add the peppers and cook until they start to soften. Add the sugar and cook for 2 minutes, or until the sugar melts. Add the vinegar and cook for an additional 2 minutes, or until the vinegar evaporates and no longer burns your eyes when you lean over the pan.
2. Transfer to a serving dish and season with salt. Serve warm or at room temperature.
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