The Lecsó, or Hungarian ratatouille is a great delight, especially in the summer month as it’s relatively light, compared to the very heavy Hungarian dishes. It’s a very simple vegetable stew you can prepare in 20 minutes. This is a vegetarian version, feel free to add sausage and bacon or fry 3 eggs in the stew if you wish.
Finely chop 1 onion and fry it until golden or light brown in hot vegetable oil. Add salt and pepper and 1 tbsp hot paprika powder. Remove the stalks of 2 lbs yellow bell peppers and cut into thin rings. Add to the onion and fry until translucent.
Slice 1 lb tomatoes and add to the peppers. Simmer gently for 8-10 minutes, cook until soft.