2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 red chilli, deseeded and finely chopped
2 small red capsicums, sliced
2 small yellow capsicums, sliced
4 large ripe tomatoes, sliced
2 sprigs fresh oregano
1 tablespoon pitted olives
1 tablespoon capers, drained
½ cup fresh basil leaves, torn
Heat the oil in a heavy-based saucepan, add the onion and cook gently until soft, about 10 minutes.
Add the garlic and chilli and cook for a further 1 minute.
Add the capsicums, tomatoes, oregano and season with salt and pepper.
Cover and cook over low heat for 35-40 minutes until the capsicums are soft. Remove the lid for about 5 minutes before the end of cooking if there is too much liquid. Add the olives, capers and basil leaves and serve on toasted MacKenzie High Country Bread.