• Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• Remove the green peppers from the grill and set aside to cool.
• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar.Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
