2 med. onions (sliced)
2 tbsp. olive or vegetable oil
3 med. green peppers, cut in strips
1 tsp. dried basil
1 tsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 med. tomatoes, coarsely chopped

Cook and stir onions in oil in 10 inch skillet until tender. Add remaining ingredients except tomatoes. Cover and cook 10 minutes over low heat. Add tomatoes. Simmer until peppers are tender. Garnish with black olives if desired. Serve hot or cold. We like it cold.