Matboucha is a traditional Moroccan dish which has become very popular in Israel.
In summer (which often lasts from mid-March to end of October!), it is common to start a meal with a selection of cold "salads"- appetizers served with pita bread, crackers and olives. The most popular "salads"are hummus, techina, many variations on eggplant - and matboucha.
My family (despite solid East European roots) love this as a spicy addition to a meal - blending nicely with meat, chicken, cheese, pasta, or anything else for that matter. —Steve Morris
Preheat the oven to 400 degrees. Place the bell peppers on a sheet of aluminum and bake for about 20 minutes, turning every 5 minutes. They should be soft on the inside and slightly charred on the outside.
Cut the peppers open carefully - they will be filled with steam - and remove the stem and seeds.
Using a knife, removed the charred skin. I always leave some on to add a slightly smoked flavor.
Chop up the roasted bell peppers.
Cut open the jalapeno pepper, remove the seeds and stem and chop it up.
Dice the tomatoes
and the garlic
Simmer over a medium to high light for 20-30 minutes, stirring every few minutes with a wooden spoon.
As the liquid evaporates, the mixture will become quite thick.
Stir in the olive oil, paprika, salt and pepper.
Cook for another 15 minutes, until well blended, and then allow to cool.
You can serve matboucha hot, but my family prefer it at room temperature or slightly cooled, with pita or corn chips.