Tunisian Tomato and Capsicum spicy relish

This is a rather piquant capsicum and tomato relish, adapted from Joanne Weir's Tunisian Sweet and hot pepper tomato relish.  I always roast my own capsicum with olive oil, oregano and salt.  If it's in season, I tend to have a containerof roasted capsicum in the fridge.  It's excellent with the Moroccan spiced beef and mushroom pastries, and if you can keep a bowl of it in the fridge you'll find yourself slathering it on meatballs, grilled fish, chicken or in a steak sandwich.

2 tablespoons olive oil
1 brown onion, chopped finely
2 cloves garlic, sliced finely
1 bay leaf
1 tin of tomatoes (400g) or 4 ripe tomatoes, peeled, seeded and chopped
1 tablespoon ground cumin
1 teaspoon* Harissa
3 large red capsicums, roasted and sliced into strips
1/2 cup chopped fresh parsley
Salt and pepper

Fry the onion, garlic and bay leaf in the oil until softened for about 8 mins, on medium heat.  Add the tomatoes andt spices and cook for 10 mins till thickened.  Then add the rest of the ingredients and cook for a further 2 mins.

* Harissa is a fiery hot condiment made from chillies, especially common in the Magreb.  It's available in tubes and keeps well in the fridge.  Found in Greek and Middle Eastern delis.