Italian Appetisers


Peperonata is wonderful served with chicken, pork and lamb, beside a fat slice of frittata, topped with a frilly-edged fried egg, eked out with boiled potatoes and hard-boiled eggs or chickpeas.

I like peperonata stirred into pasta or as part of a sandwich or tart.

It keeps for days in the fridge if you put it in a jar and top it with a layer of olive oil, which is why I often make double.



  • ⅓ cup olive oil
  • 2 onions, sliced
  • 2 each small red, green and yellow peppers, halved, cut into 1 cm-thick slices
  • 2 garlic cloves, thinly sliced
  • 3 roma tomatoes, roughly chopped
  • 1 tbs balsamic vinegar
  • ½ cup black olives
  • 2 tbs oregano leaves, plus extra, to serve



Heat oil in a large saucepan over medium heat.

Add onions and cook for 4 minutes or until softened.

Add peppers and garlic, and cook, stirring occasionally, for 10 minutes or until peppers 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.

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