Cut the peppers in half, core and slice in strips about 1/4-1/2" wide.
Peel the onions, cut them in half and slice lengthwise
Cut the tomatoes into chunks
Chop or tear the basil leaves into pieces
Peel and smash the garlic cloves
Pour the olive oil into a non-stick large wok style skillet, add the garlic, on a medium lively heat, lightly brown the garlic.
Carefully add the peppers, onions, tomatoes, basil, salt and pepper, to the hot garlic and oil, cover and cook, stirring occasionally. When the peppers start to soften take the lid off and continue to cook until all the vegetables soften and most of the liquid from the vegetables starts to reduce. Readjust the salt and pepper
Serve hot, or at room temperature