Peperonata

Ingredients:

• 6 large bell peppers (red, yellow and orange), cut into large squares
• 2 tbsp tomato paste
• 1 cup dry white wine
• 1/2 bunch fresh basilica, tear the leaves by hand
• 2 tsp balsamic vinegar (preferably aged)
• 1/4 cup olive oil
• 1 medium-sized onion, cut into thin half rings
• 4 cloves garlic, crushed
• 3 bay leaves
• Coarse salt and freshly ground pepper
• 1 teaspoon of salt

Preparation:

1. Heat olive oil in a heavy-bottomed saucepan. Add the onion, garlic, and bay leaves and cook over medium heat, stirring occasionally, until the onion is soft, about 6 minutes.
   
   Add tomato paste, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until tomato paste turns reddish-brown, about 5 minutes.
2. Add the bell peppers to the same pan and cook, stirring occasionally, for about 10 minutes.
   
   Pour in the wine and a glass of water, bring to a boil. Then cover and reduce the heat. Simmer the peppers at low heat until soft, about 30 minutes more.
   
   Remove the lid, stir, increase the heat to medium, and continue to simmer the peppers until the liquid has evaporated, another 20-25 minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar. Season with salt and pepper to taste.