Peperonata

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves 6 - 8

2 tblspn olive oil

1 large onion, sliced

2 cloves garlic, chopped

2 red capsicum, sliced

1 zucchini, sliced

4 ripe tomatoes, chopped

1 small eggplant, finely chopped

1 tblspn fresh oregano

Freshly ground black pepper, to taste

Heat oil in a large frying pan. Add onion and garlic. Cook, stirring, for about 2 minutes. Add capsicum, zucchini, tomatoes and eggplant. Cover. Cook for about 20 minutes, stirring occasionally. 

Add oregano and pepper. Cook a further 5 minutes. Serve hot or chilled. Accompany with fresh crusty bread.