6 medium sweet bell peppers (a mixture of red and yellow)
5 tablespoons olive oil
1 large onion, quartered and finely sliced
4 cloves garlic, bruised
6 tomatoes, peeled, seeded, and chopped
6 large basil leaves, torn into small pieces
Cut pepper lengthwise, de-rib them, and remove stems and seeds. Slice into strips ?-inch wide. Set aside.
Warm olive oil in skillet over low heat. Add onion and garlic and saut? gently until they are softened, 12-15 minutes. Add pepper strips and saut? gently for 5 minutes, tossing. Add tomatoes, cover, and cook gently, stirring occasionally, until peppers are tender, 20-25 minutes.
Transfer to serving dish and sprinkle with basil. Serve hot, warm, or at room temperature.
Flavor improves if peperonata is made in advance and allowed to cool. It can be made 2-3 days in advance and reheated as well.
From Vegetarian Table: Italian.