Peperonata

• 6 tablespoons olive oil
• 4 large, sweet bell peppers of various colors (preferably not including green), stemmed, seeded and sliced thin
• 1 large red onion, peeled and sliced thin
• 3 tablespoons capers
• 3 tablespoons red-wine vinegar
• 2 tablespoons fresh oregano
• red-pepper flakes, to taste
• kosher salt and freshly ground black pepper, to taste.

1. Heat half of the olive oil in a large pan set over high heat until it is nearly smoking.
2. Add, in batches, the peppers and onion, and cook, tossing often, until the peppers have softened but have not yet gone slack in the heat.
3. Remove each batch to a large bowl.
4. When you are done with the peppers and onions, return the pan to the stove and set over high heat.
5. Add remaining olive oil, allow to get hot, then add the capers.
6. Cook until fragrant and almost crisp, then add the mixture to the bowl of peppers and onions.
7. Turn the flame off under the pan and add the vinegar, allowing it to reduce in the dying heat to about half its volume, about 2 to 3 minutes.
8. Scrape the vinegar over the peppers, add oregano and redpepper flakes, then toss well to combine.
9. Adjust seasoning to taste.
10. Serve near or on top of grilled brats.

olive oil, sweet bell peppers, red onion, capers, redwine vinegar, fresh oregano, redpepper, kosher salt

Taken from cooking.nytimes.com/recipes/1015126 (may not work)