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Serves 6
2 large red bell peppers
2 large yellow bell peppers
3 tbs olive oil
2 medium onions, thinly sliced
2 medium plum tomatoes, peeled, cored seeded and diced (whole, canned will do nicely)
10 leaves fresh basil, cut in narrow strips
salt and pepper
1. 
Core, halve and seed the peppers. Slice into 1-inch strips.
2. Heat the oil in a large sauté pan. Add the peppers and onions and cook, stirring constantly for 1 minute.
3. Cover and lower the heat so the pan hisses gently. Cook until soft, about 15 minutes.
4. Uncover and add the tomatoes, basil and slt and pepper to taste. Continue cooking until the tomatoes are soft, about 4 minutes more.
5. Adjust seasonings and serve.
You can cover and cool this dish to room temperature, serving it several hours later without losing its flavor.
Source: The Complete Italian Vegetarian Cookbook, by Jack Bishop
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