Paul Mayer is an artist and a shoe and handbag designer— and the most charming Frenchman you’d ever want to meet. He loves to entertain and frequently serves this:
3 large red peppers
3 large yellow peppers
1 large green pepper
2 tablespoons olive oil
1 to 2 cloves garlic, finely chopped
2 teaspoons brown sugar
Sea salt
Fresh ground black pepper
Scald peppers in boiling water for 30 seconds. Remove the top and seeds. Peel the skin and slice into small strips.
In small pan on medium heat, warm olive oil for about 1 minute. Add garlic and cook about 30 seconds, allowing garlic to flavor the oil. Add peppers and brown sugar and stir for 1 minute.
Cover and cook on low heat for 45 minutes to 1 hour. The mixture should reduce. Add sea salt and fresh ground pepper to taste. Serve at room temperature on top of fresh French or Italian bread or alone as a side dish.
