Peperonata (Tomatoes, Peppers, and Onions)

4 Servings

• 2 tablespoons olive oil
• 2 medium onions, sliced
• 1 medium green bell pepper, cut into strips
• 1 medium yellow bell pepper, cut into strips
• 1 medium red bell pepper, cut into strips
• 1 tablespoon chopped fresh basil leaves
• 1 teaspoon red wine vinegar
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 medium tomatoes, coarsely chopped

Sauté onions in oil in 10-inch skillet until tender; add remaining ingredients except tomatoes. Cover and cook over low heat 10 minutes. Add tomatoes, cover and simmer until peppers are tender, about 5 minutes, Garnish with ripe olives, if desired.

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