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1 red sweet bell pepper
1 green sweet bell pepper
1 yellow sweet bell pepper
2 teaspoon capers, finely chopped
4 canned anchovy fillets, finely chopped
4 tablespoon fresh basil leaves, shredded
1/3 cup olive oil
1. Cut all the peppers in half, remove the seeds and membranes and put the cut peppers on a broiler tray cut-side-down.
2. Brush the peppers with a little oil and cook under a preheated broiler until the skin has blackened and blistered. Cover with a tea towel or enclose in a plastic bag and allow the peppers to cool.
3. Remove the skins, cut the flesh into thick strips and put them in a bowl.
4. Place the capers, anchovies and basil in a jar, stir in the olive oil and pour the mixture over the peppers.
5. Season to taste with salt and pepper. Marinate in the refrigerator for 3 to 4 hours before serving. Serve with focaccia and a green salad.
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