Peperonata With Potatoes

• 2 red peppers
• 2 yellow peppers
• 1 lb. boiling potatoes
• 1 1/2 lb. tomatoes
• 4 Tbsp. olive oil
• 2 Tbsp. margarine
• 1 large onion, sliced
• 10 to 12 basil leaves, divided
• salt and pepper to taste

1. Cut peppers lengthwise.
2. Cut into 1/2-inch strips.
3. Potatoes are diced.
4. Coarsely chop tomatoes.
5. Place olive oil and margarine in braising pan.
6. Heat on medium flame and when butter melts, cook onion until it softens and becomes light golden.
7. Add peppers, potatoes, tomatoes, 4 basil leaves, salt and pepper.
8. Stir the mixture; cover and cook over low heat for about 40 minutes.
9. Be careful not to overcook potatoes.
10. Before serving, coarsely chop remaining basil.
11. Transfer stew to serving dish and sprinkle with chopped basil.

red peppers, yellow peppers, boiling potatoes, tomatoes, olive oil, margarine, onion, basil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287790 (may not work)