Olive oil
2 large green peppers, cut in 2-inch strips
2 large red peppers, cut in 2-inch strips
2 large onions, chopped
1 tablespoon wine vinegar
3 tablespoons water
2 large ripe tomatoes, skinned, chopped, seeded
1/2 cup green Sicilan olives, pitted, chopped
salt

In a large skillet, heat 1/4 cup olive oil; add green and red peppers and sautè for 5 minutes. Add onions and sautè 5 minutes longer. Mix vinegar with wather and pour over pepper mixture. Stir in tomatoes, olives, and salt to taste. Cover and simmer slowly until peppers and onions are cooked - 15 to 20 minutes.