This colorful combination of red and yellow bell peppers is slowly caramelized with garlic and olive oil, and then finished with capers, olives and a splash of red wine vinegar. This dish often is accompanied with crusty bread as one of many antipasti served during a typical Sicilian meal. Serve with any cold meats, such as roast pork or chicken.
Special Diets:
Ingredients
Method
Heat oil in a large skillet over medium heat.
Add anchovies and garlic and heat together until anchovies dissolve and garlic begins to brown, about 3 minutes.
Reduce the heat to low Add bell peppers and cook, stirring occasionally to ensure even cooking, until peppers wilt and caramelize, for about an hour.
Add capers and olives about three quarters of the way through the cooking process.
Once peppers are caramelized, soft and wilted, add red wine vinegar and black pepper.
Toss and allow vinegar to evaporate, 1 to 2 minutes, then remove from heat.
Let cool to room temperature before serving.
Nutritional Info
Serving Size
Calories
50
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.