Peperonata - cooking recipe

Ingredients

2 medium onions, sliced
3 medium green peppers, cut in strips
1 tsp. basil leaves
1/2 tsp. salt
2 medium tomatoes, coarsely chopped (about 2 c.)
ripe olives
2 Tbsp. vegetable oil
1 tsp. red wine vinegar
1/4 tsp. pepper

Preparation

Cook and stir onions in oil in 10-inch skillet until tender; add remaining ingredients except tomatoes.
Cover and cook over low heat for 10 minutes.
Add tomatoes; cover and simmer until green pepper is tender, about 5 minutes.
Garnish with ripe olives.