PEPERONATA

You will need to 2 red and 2 yellow capsicums , halving them lengthways , remove the stems, seeds and membranes . Slice the capsicums lengthways into strips . Peel 450gm of 'all rounder ' potatoes , cut into slices . Peel and slice 1 onion lengthwise into 8 wedges . Heat 2 tbs of rice bran oil in a large open pan over a medium heat . Add the onion and cook till the onion starts to brown . Now add the sliced capsicums and potatoes , 2 small courgettes diced ,50 gm of black pitted olives ,6 torn basil leaves . Season with a little salt and cracked black pepper and 2 tbs of minced garlic . Stir the mixture , cover and place in a preheated oven for 40 minutes or until the vegetables are tender but still holding their shape. Transfer to serving bowls , garnish with fresh thai basil leaves and serve with chunks of crusty bread .