Peperonata - Patrick Holford

Ingredients

• 5 tbsp medium or mild (not extra virgin) olive oil
• 6 garlic cloves, sliced
• 2 red onions, thinly sliced into wedges
• 2 red peppers, thinly sliced lengthways
• 2 yellow or orange peppers, thinly sliced lengthways
• 225g (8oz) cherry tomatoes
• 100g (4oz) Kalamata olives, pitted if you prefer
• 1 tsp of sea salt
• freshly ground black pepper
• 1 tbsp roughly torn basil