• Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté until it begins to soften and turn translucent, about 3-4 minutes.
• Add the garlic and sauté until fragrant, about 30 seconds.
• Add the sliced peppers (and pepperoncini, if using) and sauté for about 10-12 minutes, or until the peppers start to soften and blister.
• Add the tomatoes and cook for an additional 5 minutes, until they begin to soften.
• Add the capers, dried oregano and red pepper flakes. Season the mixture with salt and pepper, to taste. Add the vinegar, if using.
• Reduce the heat to low and let the peperonata mixture simmer gently for another 10-15 minutes. This allows the flavors to meld and the peppers to become tender while retaining their vibrant colors.
• Just before serving, add the fresh basil. Enjoy!

Slow Cooker Directions

• To make the pepperonata in your slow cooker instead, combine all of the ingredients in the pot and cook on low, stirring occasionally, for 6 to 8 hours, or until the vegetables are tender and the flavors have melded together.