Potato Peperonata with Grilled Sardines

Ingredients

• 4 tablespoons extra-virgin olive oil
• 1 large red onion, cut into 1/2-inch slices
• 2 cloves garlic, thinly sliced
• 6 large bell peppers (2 red, 2 yellow, 2 green), halved, stems, ribs and seeds removed, and cut into 1/2-inch slices
• 2 medium golden waxy potatoes, cut into 1/2-inch dice and placed into cool water
• 1 teaspoon red pepper flakes

• 1 tablespoon sugar
• 3 sprigs fresh thyme, leaves only
• 1/2 cup basic tomato sauce, recipe follows
• Salt and pepper
• 8 fresh sardines, gutted, gills removed, washed, and dried

• 1/4 cup extra virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt