1/4 cup olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
1 large onion, sliced into half-moons
4 garlic cloves, sliced thin
1 tablespoon dried oregano
1 tablespoon sugar
4-5 Roma or other plum tomatoes, seeded and diced
Salt and pepper to taste
1/2 cup fresh basil, leaves torn roughly
Lemon juice
Heat olive oil in a large saut? pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and saut? for 2-3 minutes, until the onions just begin to color.
Add the peppers and stir well to combine with the onions. Saut? for 4-5 minutes, stirring often. The peppers should be al dente?cooked, but with a little crunch left in them.
Add the garlic, and saut? another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.
Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.
Serves 4 to 6