1/3 cup sunflower oil
9 peppers (bell peppers) - different colors
2 cloves garlic (minced meat or pressed)
1/3 cup white wine
Warm the oil in a large pot and fry sliced onion in it. Meanwhile, peppers cut into strips and add to the pan. Add the garlic, season with salt and pepper and leave for a few minutes to stew, finally add the wine, stir well and leave on low heat for not more than 10 minutes. Finally, add thyme branch and allowed to cool (Serve at room temperature or cold, ie after a stay in a refrigerator).