Chop the onion and garlic and fry lightly in the butter. Cut the peppers into bite-sized pieces and add. Fry everything a little, then season with salt and pepper. After a while, deglaze with the balsamic vinegar. Halve the small tomatoes and add them. Stir in the Cremefine and season to taste with salt and pepper. Stir well, sprinkle with the chopped fresh basil and serve.
Goes well with rice and white fish, which can also be cooked on top of the vegetables. Serve with a white wine.