This wonderful Mediterranean dish probably has as many recipes as those who prepare it. Please use this recipe as a point of departure for you to add or subtract according to your taste. This dish is a mainstay Thanksgiving appetizer, served with boursin and London Townehouse crackers, really a scrumptious combination. Do try it!
| 6 | cups | Colored PeppersYou may need about 4 or 5 good size peppers. |
| 2 | cups | Yellow OnionSliced the same as the peppers, with slices cut in half. |
| 2 | tsp | RosemaryCrushed |
| ½ | tsp | SaltOr, to taste |
| 3 | tbsp | Extra Virgin Olive Oil |
| ¼ | cup | Olives, MediterraneanPitted, and cut into pieces about 1/4 inch or so. |
| 1 | clove | GarlicIf the clove is small, use two. |
| 1 | In a large saute pan which has been heated over medium heat, pour the olive oil. Let is heat a few seconds. |
| 2 |
Add the peppers and onion. Mix them with a spoon as they begin to saute.
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| 3 |
Add the salt and rosemary. Let this mixture saute for some time until it becomes somewhat the consistency of marmalade. Every once in a while, mix with a spoon to make sure the peppers and onions are cooking similarly. This may take 30 minutes or so, depending on the heat and size of your pan.
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| 4 |
Add the garlic and cook just a few minutes while stirring. Remove from heat and add the olives.
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| 5 |
This dish is quite wonderful served at room temperature. It also make a wonderful base for a pasta sauce.
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