Peperonata

• 4 large sweet peppers (about 1 3/4 pounds)
• 5 tablespoons extra-virgin olive oil
• 3 cups sliced red onion
• 1 tablespoon thyme leaves
• 2 tablespoons salt-packed capers, soaked and drained
• 3 tablespoons red wine vinegar
• 2 tablespoons oregano leaves
• Kosher salt and freshly ground black pepper

1. Cut the peppers in half lengthwise and remove the stems, seeds, and membranes.
2. Thinly slice the peppers lengthwise.
3. Heat a very large saute pan over high heat for 2 minutes.
4. (You may have to use two pans or do this in two batches to avoid overcrowding.)
5. Swirl in 3 tablespoons olive oil and wait 1 minute.
6. Add the onion, peppers, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
7. Saute over high heat 5 to 6 minutes, tossing often, until the peppers soften.
8. (They should still have a little crunch to them but be tender.)
9. Add the capers and remaining 2 tablespoons olive oil to the pan, cook another minute, and transfer the peppers to a shallow nonreactive dish.
10. Turn the heat off, add the vinegar, and reduce by half.
11. The residual heat should be enough to reduce this small amount of vinegar.
12. Use a rubber spatula to scrape all the vinegar over the peppers.
13. Add the oregano, and toss well to combine.
14. The heat of the peppers will help release the flavor of the oregano.
15. Taste for seasoning.

sweet peppers, extravirgin olive oil, red onion, thyme, salt, red wine vinegar, oregano, kosher salt

Taken from www.epicurious.com/recipes/food/views/peperonata-390940 (may not work)