2 bunches carrots, washed, cut in 1/4" slices
2 med. onions, chopped quite sm.
1 lg. or 2 sm. green peppers, seed & cut in julienne pieces
1/4-1/2 c. ketchup
Salt & pepper
Oil (peanut & olive mix)
2 cloves garlic

1. Heat oil (3 tablespoons) in large heavy skillet. Add onions and garlic. Cook over medium heat, stir often until golden.

2. Add carrots and peppers. Salt and pepper to taste. Mix well. If you feel it's dry add a bit of oil.

3. Cover and let cook 15-20 minutes, mixing occasionally so it doesn't stick. Check for doneness. (Carrots should not be mushy.)

4. Add ketchup, check the salt and pepper; mix well. Cook a couple of minutes to blend well.

5. Serve cold with chopped fresh parsley.