Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         red onion -- cut 1/2" julienne
   2                    garlic cloves -- thinly sliced
   3      ounces        extra-virgin olive oil
   3      large         red bell peppers
   3      large         green bell peppers
   3      large         yellow bell peppers
   1                    dried hot chile -- crushed
   1      tablespoon    sugar
   1      teaspoon      fresh thyme
   1      cup           basic tomato sauce -- see * note
   8                    fresh sardines -- gutted,
                        gills removed -- washed and patted
                        -- dry
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat grill or broiler. In a 12- to 14-inch sauté pan, sauté onion and garlic in olive oil over medium heat until soft and translucent (about 8 to 10 minutes). Halve peppers lengthwise and remove stem ribs and seeds and cut into 1/2-inch wide strips. When onions are soft, add peppers to pan and cook 5 minutes until softened. Add chile, sugar, thyme and Basic Tomato Sauce, bring to boil, lower heat and simmer 15 minutes. Taste for seasoning and set aside. Grill or broil sardines on hot barbecue until crisp and skin is slightly charred (about 2 minutes per side). While grilling fish, divide peperonata evenly on four dishes. Place two fish side by side on each plate and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5613)