Peperonata is wonderful served with chicken, pork and lamb, beside a fat slice of frittata, topped with a frilly-edged fried egg, eked out with boiled potatoes and hard-boiled eggs or chickpeas.
I like peperonata stirred into pasta or as part of a sandwich or tart.
It keeps for days in the fridge if you put it in a jar and top it with a layer of olive oil, which is why I often make double.
- ⅓ cup olive oil
- 2 onions, sliced
- 2 each small red, green and yellow peppers, halved, cut into 1 cm-thick slices
- 2 garlic cloves, thinly sliced
- 3 roma tomatoes, roughly chopped
- 1 tbs balsamic vinegar
- ½ cup black olives
- 2 tbs oregano leaves, plus extra, to serve
Heat oil in a large saucepan over medium heat.
Add onions and cook for 4 minutes or until softened.
Add peppers and garlic, and cook, stirring occasionally, for 10 minutes or until peppers are softened.
Add tomatoes, balsamic vinegar and olives, and cook for a further 8 minutes or until tomatoes begin to break down.
Stir in oregano and season with salt and pepper.
Scatter over extra oregano to serve.