I (Heart) Cooking

Peperonta

This goes great with scrambled eggs or grilled fish steaks, I'm most partial to it spooned lavishly into a warm crusty roll with a few thin slices of hard sausage and a glaze of melted mozzarella- my idea of heaven!

1/4 C olive oil
1 large onion, sliced into thin crescent slithers
3 cloves garlic minced
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch-wide-strips
2 yellow bell peppers, stemmed, seeded, and cut into 1/2-inch-wide strips
1 green bell pepper, stemmed, seeded and cut into 1/2-inch-wide strips
2 ripe large tomatoes, seeded and cut into 1/2-inch-wide wedges
1/4 C slivered fresh basil leaves
Salt and freshly ground black pepper to taste

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute until the onion is a light golden brown, about 10 minutes. Add the peppers strips and saute 5 minutes more. Add the tomatoes, reduce the heat to medium-low, and cook uncovered until the tomato juices have evaporated, 10 to 15 minutes more. Stir in the basil, salt, and pepper. Remove from the heat and serve either warm or at room temperature. Peperonata will keep in the refrigerator for up to 1 week.
Makes 2 1/2 to 3 cups.