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Preheat the oven to 180°C (160°C fan-forced).
Heat the oil in a 26cm cast-iron frying pan or large ovenproof pan over medium-high heat.
Add the onion, garlic and oregano and cook for 2 minutes.
Add the capsicum and cook for 1 minute.
Add the tomato paste and cook for 2 minutes, stirring constantly, until the colour of the tomato paste becomes a dark red.
Add the stock, stir, then simmer for 5 minutes or until reduced by about one quarter.
Add the tomatoes, salt, sugar and spices. Stir, then simmer for a further 5 minutes, stirring every now and then, until the sauce has reduced and thickened.
Turn the stove off. Add the beans and stir.
Cover with the cheese, then bake in the oven for 25 minutes or until the cheese is melted and golden.
Remove from the oven. Rest for 5 minutes, then place the pan on the table so everyone can help themselves.