Peperonato

• 1 1/2 tablespoons olive oil
• 1 large yellow onions (American) or 1 large brown onion, thinly sliced (Australians)
• 6 garlic cloves, crushed
• 3 large field mushrooms, sliced
• 2 large red peppers, cored and sliced
• 1 large yellow pepper, cored and sliced
• 6 tomatoes, firm, ripe, seeded and chopped
• salt, to taste
• 1 cup white wine
• fresh ground pepper, to taste
• 1 tablespoon fresh basil, chopped

1. Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
2. Add the garlic and gently saute for a further 5 minutes.
3. Add the peppers and saute for 5 minutes, stirring frequently.
4. Add the tomato and wine, and simmer for 15 minutes.
5. Add the basil, season to taste and simmer for another 5 minutes.
6. Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.

olive oil, yellow onions, garlic, mushrooms, red peppers, yellow pepper, tomatoes, salt, white wine, fresh ground pepper, fresh basil

Taken from www.food.com/recipe/peperonato-136649 (may not work)