2 1/2 pounds red and yellow bell peppers, seeded and thinly sliced

1 pound onions, thinly sliced

20 green olives, cut in half

capers

fresh oregan

extra virgin olive oil

salt and pepper

  • Heat olive oil in a heavy pan over medium to low heat.
  • Add peppers, onions, olives and capers to the pan and cook until very tender.
  • Season to taste and add the oregan immediately before serving.

This dish can be servedhot or at room temperature.