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
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