This is a Roman favorite hot or cold. Toss marinated olives into
this dish if you like.
2 med. onions, sliced
2 tbsps. olive or vegetable oil
3 med. green peppers, cut into strips
l tsp. dried basil leaves
l tsp. red wine vinegar
l/2 tsp. salt
l/4 tsp. pepper
2 med. tomatoes, coarsely chopped (about 2 cups)
Cook and stir onions in oil in l0″ skillet until tender. Add
remaining ingredients except tomatoes. Cover and cook over low
heat l0 mins. Add tomatoes. Cover and simmer until green pepper is
tender, about 5 mins. Garnish with ripe olives if desired.