Peperonata

• 3 tablespoons extra-virgin olive oil
• 2 small red onions (about 12 ounces total), halved, sliced crosswise
• 2 pounds mixed red and yellow bell peppers (about 4 large),cut lengthwise into 1/2-inch wide strips
• 1/4 teaspoon dried crused red pepper
• coarse kosher salt
• 3 tablespoons red wine vinegar
• 2 tablespoons slat-packed capers, rinsed drained or 2 tablespoons capers in brine, drained
• 1 tablespoons chopped fresh oregano
• 1 tablespoon chopped thyme

1. Heat olive oil in heavy large pot over medium heat. Add onions; saute until almost tender, about 6 min. Mix in bell pepers and crushed pepper; sprinkle lighly with coarse kosher salt.
2. Reduce heat to low, cover and cook until peppers anre tender and silky, stirring occasionally about 35 min. Stir in red wine vinegar, capers, oregano, and thyme

extravirgin olive oil, red onions, mixed red, red pepper, coarse kosher salt, red wine vinegar, slatpacked capers, fresh oregano, thyme

Taken from www.epicurious.com/recipes/member/views/peperonata-1273434 (may not work)