- 5 tablespoons extra virgin olive oil
- 2 large red peppers sliced lengthwise ½ inch thick
- 2 large yellow bell peppers, sliced lenthwise ½ inch thick
- Kosher salt to taste
- 8 large garlic cloves
- 1 tablespoon of capers
In a large deep skillet, heat 3 tablespoons of olive oil. Add the peppers and season with salt. Cover and cook over moderate heat about 18 minutes, stirring occasionally, until softened. Transfer the peppers to a bowl. Wipe down the skillet. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the garlic and cook over moderate heat about 3 minutes until golden. Then add the capers and peppers. Toss the peppers until they are warm. Season with salt. Transfer the peppers to a bowl. Serve warm or at room temperature.