Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         red bell peppers
                        seeded and sliced into 1/4" rings
                        or
   3                    fresh pimientos -- with stems
   6                    fresh hot chiles
                        mixture of red -- green, and yellow,
                        -- with stems
   3      long          Italian chiles -- with stems
   6      small         boiling onions
  20      large         garlic clove
   1      large         onion
                        cut into 1/2" rings
                        fresh dill -- * see note
   2      cups          olive oil

Preparation:

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.