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Caponata

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!

Ingredients
6		cups		Colored Peppers You may need about 4 or 5 good size peppers.
2		cups		Yellow Onion Sliced the same as the peppers, with slices cut in half.
2		tsp		Rosemary Crushed
1/2		tsp		Salt Or, to taste
3		tbsp		Extra Virgin Olive Oil
1/4		cup		Olives, Mediterranean Pitted, and cut into pieces about 1/4 inch or so.
1		clove		Garlic If the clove is small, use two.

Directions
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.
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.
4		Add the garlic and cook just a few minutes while stirring. Remove from heat and add the olives.
5		This dish is quite wonderful served at room temperature. It also make a wonderful base for a pasta sauce.