I’m fascinated by all the different, yet often, interchangeable terms in cooking. I’m also compelled, when writing, to honour Mrs Alexander’s pedantry words to always use synonyms in our writing to add colour and movement to the language. She was my Year 11 and 12 English teacher and perhaps the one teacher who’s words and lessons I remember most. She had a way of loving, nurturing and inspiring her students all at once and they returned that love and ardour tenfold, many of her greatest yet at the time seemingly small lessons still impact me today.

So it is with naming this dish. It reminds me of the zucchini dish of a few weeks ago, cooked low and slow, with few ingredients gently coaxing the natural flavours out like a rose emerging in spring releasing it’s sweet heady fragrance in morning sunshine. Not quite a braise, favouring low temperatures without caramelising nor a stew , the brightly coloured globes bathed in glistening flavoursome olive oil rather than a salty stock. It’s most definitely a confit, though not with the rich gamey flavour of duck that first comes to mind when you think of confit. It seems this method of gently enveloping the ingredients in warmed oil and letting the dish murmur on the stove for a while, rather than sizzle, extends beyond that which it’s more recently become famous for.

As it’s listed below, confit of capsicum will be a nice side for 4-6 alongside some other sides or 2-3 as a main with some protein padding. I like to serve it atop a grilled chicken breast with rice pilaf though I ate some of this with some canned chickpeas for a quick lunch. Topped with a poached egg next to some grilled sourdough for breakfast or an easy end of the week dinner on the couch goes well too.

Ingredients:

¼ C Extra virgin olive oil

3 Eschalots peeled and sliced

3 Garlic cloves peeled and squashed lightly

1 heaped tsp washed salted capers

1 Tbs tomato paste

3 Capsicums various colours, deseeded and chopped in large dice, roughly 2cm square’ish

1 long red chilli pierced with a fork a few times

1 small zucchini finely diced

1 tsp raw or white sugar

1 Tb White balsamic or white wine vinegar

*Basil shreds or whole fresh oregano leaves to serve

Method:

On a low heat in a medium sized shallow pan gently warm the olive oil. Add the eschalots and stir constantly for a minute or two while they settle in to prevent browning. They’ll quieten down to a gently hum and can sit gently like that needing a stir only every few minutes. Cook like this for five minutes then add garlic and capers to the pan, Stir to coat in the oil and allow to lightly cook for another five minutes. Pop the tomato paste in the pan and stir to combine, it won’t amalgamate completely but don’t worry it will sort itself out later. After a couple minutes stirring, tumble in the remaining ingredients mixing everything thoroughly. Cover with a lid, preferably glass so you can keep your eye on it, and gently simmer on a very low heat (I like to use a jet smaller than pan) for 40 minutes stirring occasionally. Season with salt flakes to taste and sprinkle with shredded basil or whole oregano leaves to serve.