1.Halve capsicums; remove and discard seeds and membranes. Cut capsicums into thin strips.
2.Heat oil in large frying pan; cook onion and garlic, stirring, until onion is soft. Stir in capsicums and tomato; simmer, covered, about 30 minutes or until capsicums are soft, stirring occasionally.
3.Stir in wine and olives; simmer, uncovered, about 5 minutes or until liquid evaporates. Stir in parsley; serve peperonata hot or cold.
store recipe can be made 3 days ahead and refrigerated, covered.Note