4 large red or yellow peppers
3 tablespoons olive oil
8 anchovy fillets, chopped
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped basil
1 clove garlic, minced
1 tablespoon capers
Salt and freshly ground black pepper to taste
2 tablespoons red wine vinegar
Cut out the cores and seeds from the peppers. Cut peppers into 1/2-inch strips and trim away the white membranes.
Heat the oil over medium heat in a large skillet. Add the pepper strips and cook 20 to 25 minutes or until tender, stirring frequently.
Add the remaining ingredients. Raise the heat and cook, stirring occasionally, until most of the liquid evaporates. Let cool. Serve at room temperature.
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