Peperonata

This sweet and sour pepper stew from Sicily is just as delicious as its close cousin Caponata. Perfect served hot or cold. 

Ingredients
90ml extra-virgin olive oil
6 cloves garlic, thinly sliced
2 red onions, sliced 1/2 cm thick
6 large peppers, mixed colours, deseeded and chopped into 1cm thick pieces, long or short
400g chopped tomatoes, tinned
a few sprigs of fresh oregano
salt, to taste
1 tablespoon red wine vinegar
optional
1 tbsp capers
12 black olives, pitted
1 tsp brown sugar

Method
In a large pot, heat 90ml olive oil over medium heat. Add the garlic and fry until just starting to turn golden (about 2 minutes). Stir in the onions and cook for further 4 minutes until they begin to soften. Stir in peppers and cook, turning up the heat a little. Stir occasionally and cook until the pepper start to soften, about 20 minutes.

Add tomato, red wine vinegar and oregano and stir to combine.

Bring to a gentle simmer, then lower heat.  Cover the pot and continue to cook for about 1 hour, stirring occasionally, until peppers are very soft.  

Add the capers and olives (optional) and stir. Season with salt to taste, adding a teaspoon of brown sugar if needed to balance.

Discard herb sprigs. Serve warm with bread or allow to cool and serve at room temperature.