Felfel B'Tomatish - Algerian Pepper &Amp; Tomato Salad

1. Grill, fry or roast the peppers until they are softened but not mushy.

2. Place in a bag & leave for 5 minutes, then remove the skins carefully.

3. Chop them into pieces approximately 1" x 1/2 ".

4. Mince the garlic.

5. Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.

6. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.

7. Serve hot or cold with a splash of vinegar & some crusty bread.

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Nutrient	Quantity
Total fats	5.5795 g
Protein	6.4768 g
Carbohydrates	27.5262 g
Energy	163.9179 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0504 g
Water	501.949 g
Aspartic acid	0.896 g
Calcium, Ca	70.2099 mg
Fiber, total dietary	5.937 g
Fatty acids, total saturated 22:0	0.0058 g
Carotene, beta	1867.4663 g
Niacin	2.6987 mg
Vitamin A, RAE	172.7136 g
Arginine	0.1565 g
Riboflavin	0.2159 mg
Tocopherol, beta	0.0049 mg
Fatty acids, total saturated 20:1	0.014 g
Glutamic acid	2.3856 g
Sodium, Na	70.2549 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0619 g
Total lipid (fat)	5.5795 g
Manganese, Mn	0.5397 mg
Proline	0.1241 g
Fatty acids, total saturated 16:0	0.6159 g
Choline, total	46.4303 mg
Sugars, total	21.5892 g
Serine	0.1727 g
Fatty acids, total saturated 18:0	0.1257 g
Vitamin B-6	0.4372 mg
Selenium, Se	2.1589 g
Ash	2.6987 g
Fatty acids, total saturated 18:1 undifferentiated	3.3636 g
Pantothenic acid	2.6987 mg
Phenylalanine	0.1673 g
Copper, Cu	0.4858 mg
Betaine	0.0045 mg
Thiamin	0.3238 mg
Methionine	0.054 g
Iron, Fe	2.7778 mg
Carbohydrate, by difference	27.5262 g
Phosphorus, P	151.1244 mg
Folate, total	48.5757 g
Tocopherol, gamma	0.0374 mg
Alanine	0.1835 g
Valine	0.1673 g
Fatty acids, total saturated 18:2 undifferentiated	0.8603 g
Glycine	0.1619 g
Carotene, alpha	420.9895 g
Zinc, Zn	0.3778 mg
Isoleucine	0.1565 g
Fatty acids, total polyunsaturated	0.9107 g
Fatty acids, total polyunsaturated 17:1	0.0056 g
Leucine	0.2375 g
Vitamin A, IU	3465.0675 IU
Folate, DFE	48.5757 g
Tryptophan	0.0486 g
Vitamin C, total ascorbic acid	126.2969 mg
Phytosterols	9.945 mg
Fatty acids, total saturated 20:0	0.0186 g
Tyrosine	0.1133 g
Vitamin K (phylloquinone)	57.2217 g
Fatty acids, total saturated	0.7725 g
Histidine	0.0972 g
Fatty acids, total monounsaturated	3.4451 g
Threonine	0.1619 g
Folate, food	48.5757 g
Fatty acids, total polyunsaturated 17:0	0.001 g
Vitamin E (alpha-tocopherol)	2.6968 mg
Magnesium, Mg	53.973 mg
Lysine	0.2375 g
Potassium, K	1101.0945 mg
Cystine	0.0864 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Olive oil	1 teaspoon	39.78	0	4.5
Tomato	2	124.1379	27.5262	1.0795
Vinegar	0	0	0	0
Water	2 tablespoons	0	0	0
Garlic Clove	1	0	0	0
green bell pepper	3	0	0	0