Last night while making dinner I made peperonata: braised a thick-sliced onion with 2 sliced bell peppers, a generous pinch of salt and some red pepper flakes. I say "braised" because I got the recipe from All About Braising by Molly Stevens and because the vegetables are cooked in a skillet in olive oil with the lid on, so they exude a lot of juice. Cooked them for 45 minutes, then hit them with some balsamic vinegar and put them in the fridge.

Ate the peperonata at room temperature on some toasted country bread smeared with goat cheese. You need something tangy to balance the sweetness of the peppers. It's amazing how something so simple can be so good.