PEPERNATA

This is a fresh, vibrant dish which is perfect with all the sweet delish peppers and tomatoes available .

Serves 4-6

3-4 red and yellow peppers, sliced into long strips

2 green peppers, seeded, sliced into long strips

1 large onion, sliced thinly

4 garlic cloves, sliced thin

1 Tbsp dried oregano

1 Tbsp sugar

4-5 tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Red wine vinegar – drizzle for serving

Method

Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to colour.

Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving drizzle over a little red wine vinegar over the dish.