Remove the skin from the peppers with a potato peeler. Cut them into strips.
Heat the olive oil in a frying pan. Add the garlic and one when you smell garlic, put in the peppers. Stir, season with salt and pepper and cook for half an hour, stirring occasionally. Cover and let cook slowly another half hour.
Add a little wine vinegar and as much oregano as you like, stir and cover letting it cook on low heat for an hour or so.
Serve hot, at room temperature or cold with some ground pepper and more oregano leaves.