80 ml (⅓ cup) olive oil
2 onions, sliced
2 each small red, green and yellow capsicums, halved, cut into 1cm-thick slices
2 garlic cloves, thinly sliced
3 roma tomatoes, roughly chopped
1 tbs balsamic vinegar
80 g (½ cup) black olives
2 tbs oregano leaves, plus extra, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat oil in a large saucepan over medium heat. Add onions and cook for 4 minutes or until softened. Add capsicums and garlic, and cook, stirring occasionally, for 10 minutes or until capsicums 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.
As seen in Feast Magazine, Issue 16, pg71.
Photography by John Laurie & Brett Stevens