1/4 c. olive oil
2 tbsp. butter
2 c. onion, thinly sliced
1/2 tsp. herbs di provence or 1/4 tsp. rosemary and 1/4 tsp. oregano
2 sweet red peppers, sliced very thin
2 garlic cloves, minced
1/2 c. fresh shredded basil

Heat butter and oil. Add peppers and onions. Season with Herbs di Providence, salt and pepper.

Simmer about 45 minutes, stirring frequently until vegetables are limp, tender, and lightly browned. Should have marmalade like appearance.

Add garlic and basil. Cook another 5 minutes. Remove from skillet and let cool to room temperature. Drain off excess oil. Fill a quiche shell with this mixture or fill little tarts, or use as a vegetable side dish. Serve warm or at room temperature.