Pepperonata

2 kg	Firm and sweet peppers
1 kg	Ripe tomatoes, peeled, seeded and diced
2 small	White onion, chopped
2 cloves	Garlic chopped
2 bunches	Basil leaves
120 ml	Olive oil
100g	Capers
200g	Pitted black olives

Method

1.      Clean and cut the peppers into strips.

2.      Prepare a soffritto by sautéing the onions and garlic in a saucepan with 2 tbs. of olive oil.

3.      When golden brown add the tomatoes and basil.

4.      Cook for 10 minutes over a low flame, remove from fire and set aside.

5.      In a large sautéing pan, heat 6 tbs. of olive oil, then add the peppers.

6.      When these are slightly soft, add the soffritto.

7.      Mix in the capers and olives.

8.      Season and continue cooking until peppers are tender but still crisp.

9.      Remove from fire. Serve at room temperature.