Adapted from “Naples at Table: Cooking in Campania” by Arthur Schwartz, with a few of our own adjustments.

Ingredients:

• 6 sweet bell peppers of different colors, roasted, peeled, deseeded, cut into 1/2 inch strips
• 2 oil packed anchovies, finely cut
• 1/4 cup olives, chopped
• 1 Tbsp. capers
• 1/4 cup olive oil
• 1 tsp fresh or dried oregano
• 2 garlic cloves, minced
• 1/2 cup dry breadcrumbs

Directions:

1. In a small baking dish, combine all the ingredients. Bake at 400 degrees F for 20 minutes.
2. You can run it under the broiler for a few minutes if you want the top crispy.
3. Serve as a side dish, toss with pasta, serve on toasted bread, or alongside grilled meat or fish.