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Cut the 2 Bell Peppers into small stripes.
Dice the ½ Onion, 1 clove Garlic, 15 Cocktail Onions, and 1 Pickle.
Heat the 2 tbsp Olive Oil in a pan, then add the ½ Onion, 1 clove Garlic, 2 Bell Peppers and fry for a couple of minutes.
Next, add the 1 Pickle, 1 tbsp Tomato Paste, 1 tsp Mustard, 1 tsp Sugar, fry for a minute or two.
Put in the 400 g canned, diced Tomatoes, reduce the heat and simmer until the bell peppers are soft.
Season with some Salt & Pepper and some ground Paprika to your taste of spiciness.
Chop the ½ bunch Italian Parsley and mix into the sauce before serving.