Ingredients

• 4 - large tomatoes ripe, red
• 1 - large capsicum red
• 1 - large capsicum green
• 1 - large onion red or pink
• 1/4 cup - almonds, blanched and peeled
• 1 tbsp - olive oil
• 2 tsp - brown sugar

How to Make Almond Capsicum Stew

• Place tomatoes in Boiled water for 5 minutes. Peel skin carefully.
• Chop tomatoes, capsicums, into big pieces.
• Chop onion into strips.
• Halve almonds.
• Heat oil, add onion, stir-fry till tender.
• Add almonds, capsicums, cover and cook over med. heat for 3-4 minutes.
• Add tomatoes, stir and add brown sugar.
• Stir, cover and simmer for 6-7 minutes.
• Serve hot, accompanied with salt and pepper and crisp bread.