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Peperonata

½ cup olive oil
2 T. minced garlic
½ yellow onion, minced
2 red bell peppers
2 green bell peppers
1 yellow bell pepper
2 tomatoes, peeled, seeded & coarsely chopped
2 t. salt
¼ cup fresh oregano leaves
½ red onion, sliced into paper thin slices for garnish
2 T. minced parsley for garnish

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In a large skillet over medium heat, heat the ½ cup olive oil until it is hot but not smoking. Add garlic and yellow onion and sauté, stirring until lightly colored (about 3 minutes). Halve the peppers; remove seeds and trim away white ribs. Cut lengthwise into strips ½” wide. Add all peppers to skillet at one time and stir to blend with garlic- onion mixture. Add tomatoes and salt and mix gently. Scatter oregano leaves across top. Cover and simmer slowly until peppers are soft (12-15 minutes). Remove from heat and transfer to serving bowl to cool. Serve peppers at room temperature, garnishing the top with sliced red onion and minced parsley. Yield: About 3½ cups.