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.