I have a red, green, and yellow pepper, plus some tomatoes-what should I cook for dinner tonight?!

I have a red, green, and yellow pepper, plus some tomatoes-what should I cook for dinner tonight?

It′s 11:30 a.m. here in Germany now.

Breezer - you'll need onions for this one....
Cut 3 big yellow or white onions into chunks and put into a hot pan with olive oil, cover and stir until the onion starts to brown. Try not to break up the chucks to much. Take the seeds out of the peppers and cut or tear up then up into bite sized pieces. You can use one of each if really large or two of each if medium. Add the peppers when the onion is ready.... cover. The peppers will create liquid so after the first ten minutes take the lid off, stir and add 2 cups of peeled large chunks of the tomatoes. Let reduce.... and cover again. You basically want the peppers to wilt so you'll have to cover and uncover several times. When all is nearly done add: 4 or 5 table spoons of white vinegar and 2 of white sugar... salt to taste. Stir again - you'll know when it's ready when the pepper is no longer "crunchy".
This can be eaten hot or even better several days later and cold.

PS - you can add cut up celery to this when the onions are half way done.
PSS - You may want to add garlic (when you add the pepper).
PSSS - You can also add (washed) salted capers.
PSSS - This is also made with egg plant chucks - add them when the onions are nearly done. Careful 'cause you'll get plenty of ligud that you'll have to reduce.
PSSSS - carrots can be added too.