4 cloves garlic minced/grated
2 medium onions sliced thin
4 peppers (or approx. 600g) a combination of red, yellow, orange or green peppers
1 cup Italian tomato sauce or canned tomatoes
1/4 teaspoon oregano
1 tablespoon wine vinegar red or white
1 tablespoon capers
salt to taste
4 leaves basil garnish (optional)
Cut the peppers in half, remove the seeds and white pith, then slice the peppers into thin strips. In a medium saucepan, heat the oil together with the garlic till softened on medium-low heat. Add the sliced onions, increasing heat to medium and sauté till softened and translucent, but not brown. Add the sliced peppers then cover and cook for 15 minutes, stirring occasionally. Stir in the tomato sauce/canned tomatoes and add the oregano, then simmer uncovered on low heat for 15 minutes*, till the sauce has reduced. Turn off the heat and stir in the vinegar and capers. Taste for seasoning and add salt accordingly. Tear the basil leaves into quarters and stir them into the Peperonata. Serve warm or at room temperature with a drizzle of good quality olive oil and some crusty bread.