Here is a technique you don't hear much about. The idea is to cook peppers and onions in a hot dry pan, relying on the moisture in the vegetables to keep them from burning (though they do char in a pleasant way). Since both the vegetables are high in water content, they begin to steam, but the high heat evaporates the steam immediately. As they are stirred, they start to take on a bit of color and soften. Once they are half-cooked, add salt and a small amount of oil, which allows them to caramelize, intensifying their natural sweetness. Eat them hot or cold. They're good plain, but I usually add garlic, hot pepper, parsley or basil, and a little vinegar too.