Peperonata

• Saute sliced onions
• sliced peppers
• chopped tomatoes
• basil leaves

1. Saute sliced onions until soft.
2. Add sliced peppers, and cook until wilted; add a cup or more chopped tomatoes (with juices) and a handful of basil leaves.
3. Bring to a boil; reduce heat and cook, stirring occasionally, until mixture is thick, about 15 minutes.

onions, peppers, tomatoes, basil

Taken from cooking.nytimes.com/recipes/12628 (may not work)