Bell peppers with capers

Ingredients for 4 servings:

• 500 g bell pepper(s)
• 2 garlic cloves
• 3 tbsp extra virgin olive oil, cold squeezed
• 1 tsp salt
• 30 g capers pickled in salt
• 8 basil leaves
• 2 tbsp breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Oven-baked peppers with capers. A dish from Sicily.

Clean the peppers and cut into 3-5 mm thick slices or strips, then place them in a bowl. Finely chop the garlic cloves and toss thoroughly with the peppers along with olive oil and salt. Spread the contents of the bowl evenly in an ovenproof dish and bake at 180 degrees Celsius for 30 minutes. Meanwhile, rinse the capers and cut 8 basil leaves into 3 mm wide strips. After 30 minutes, drain the water from the capers and mix the capers and basil into the peppers. Sprinkle 2 tablespoons of breadcrumbs evenly over the top and bake in the oven for another 15 minutes. Serve as a vegetable side dish with main courses or cold as an antipasto.