6 tb Olive oil

      3 lg Green bell peppers, halved

      6 lg Tomatoes

      1 ea Garlic clove, finely chopped

    1/2 ts Cumin

    1/8 ts Hot red pepper

           Salt & pepper
           Juice of 1/2 lemon
  Heat olive oil in a large skillet.  Saute the halved peppers until
  soft & just beginning to change colour.
  Halve the tomatoes & gently squeeze out the seeds & juices.  Place cut
  side up in the skillet & continue to cook, shaking the skillet from
  time to time.  Turn the peppers occasionally.  Cook until the
  tomatoes are cooked through.  Transfer peppers & tomatoes to a
  serving dish.
  Pour off half the olive oil & return skllet to the heat.  Add garlic &
  saute at a high heat for 1 minute.  Remove from heat & season with
  remaining ingredients.  Spoon this sauce over the vegetables.  Serve
  warm or cold.