My Sicilian Ex-Mother-in-Law's Peperonata

Cut red and yellow bell peppers into 1-inch pieces.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute until fragrant about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent about 7 more minutes. Stir in wine. Add tomatoes mix and bring to a simmer.

Cook until tomatoes have begun to soften about 5 minutes. Stir in olives basil and oregano. Simmer stirring occasionally until bell peppers have softened about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.