Pepper Stew with Toast: Peperonata con Bruschetta
In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
Add the peppers and saute over high heat 4 minutes, until browned at the edges and softened. Add the sherry vinegar and salt and pepper, to taste, reduce the heat to medium, and continue to cook for 5 to 7 minutes, until peppers are tender. Adjust seasoning and set aside to cool.