Peperonato

An easy to prepare dish which can be served at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. Adapted from 'mediterranean kitchens' by Murdoch Books, for the 2005 Zaar World Tour.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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 sauté for a further 5 minutes.
3. Add the peppers and sauté 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.