Moroccan Cooked Salad

Ingredients:

olive oil
1 red pepper
1 tin plum tomatoes
1 clove garlic
1 bay leaf
1 tin water

Preparation:

Slice garlic thinly, and saute on a very low light in olive oil. Slice pepper thinly and add to pan with a little more oil. Saute gently until soft and cooked. Add tomatoes, chopped up, with the tin of water, with the bay leaf. Leave on a low light to simmer, for at least an hour, until the liquid is thick, like a dip. Add salt and pepper to taste. Allow to cool. Delicious on challah!