Chiles and Garlic In Oil

Course : Greek
Serves: 6
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2 large red bell peppers seeded and sliced into 1/4 inch rings
6 medium fresh hot chiles mixture of red -- green, and yellow, with stems
3 medium long Italian chiles -- with stems
6 small boiling onions
20 large garlic clove
1 large onion cut into 1/2 inch rings
1 teaspoon fresh dill -- * see note
2 cups olive oil

Preparation / Directions:

Place all vegetables in a skillet (with a tight-fitting lid) large enough to hold them in a single layer. Lay dill on top and pour in enough olive oil to cover vegetables in pan. Put pan over moderate heat. When oil begins to simmer, reduce heat to lowest possible setting, turn vegetables over once, cover, and cook until boiling onions are quite soft (45 minutes to 1 hour). If you have an electric stove, the lowest setting may not be low enough and you may need to use a heat diffuser. When vegetables are done, remove from heat, leave covered, and serve when cool.

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