Peppers Provencal

1/4 C best-quality imported olive oil
2 T sweet butter
2 C yellow onions, thinly sliced
2 sweet red peppers, sliced into very thin strips
1/2 t herbes de Provence (a must)
salt & pepper to taste
2 garlic cloves, finely minced - optional
1/2 C finely shredded fresh basil leaves - optional

Heat oil and butter together in a heavy skillet until melted. Add onion and peppers. Season with herbes de Provence and salt and pepper. Simmer, stirring frequently, for about 45 minutes, or until vegetables are limp, tender, and lightly browned. Peppers Provencal should have a marmalade-like appearance.

Add garlic and basil and cook for another 5 minutes. Remove from the skillet and let cool to room temperature. Drain excess oil.

Serve on toasted french bread or melba toast. Leftovers are great on pizza.