Peperonata

Instructions

1. Prepare the vegetables
   Wash the bell peppers, remove the seeds and membranes, and slice them into 1/2-inch strips. Peel and thinly slice the onions. Mince the garlic cloves.
2. Sauté the onions
   Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook for about 5-7 minutes until they begin to soften and become translucent.
3. Add garlic and peppers
   Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Then add the bell pepper strips and cook, stirring occasionally, for about 10 minutes until they start to soften.
4. Add tomatoes and seasonings
   Add the drained diced tomatoes, dried oregano, sugar, and red pepper flakes (if using). Season with salt and freshly ground black pepper. Stir to combine all ingredients well.
5. Simmer the peperonata
   Reduce the heat to low, cover the skillet, and simmer for about 20 minutes, stirring occasionally. The peppers should become very tender and the sauce should thicken slightly.
6. Finish and serve
   Stir in the red wine vinegar and capers (if using). Cook for another 2 minutes. Remove from heat, stir in the fresh basil, and adjust seasoning if needed. Serve warm or at room temperature.