Roasted Peppers - cooking recipe

Ingredients

3 large red peppers
5 anchovy filets, mashed
pinch dried oregano, or fresh
3 Tbsp. capers, rinsed
4 cloves garlic, crushed
olive oil

Preparation

Roast the peppers in a moderate oven to loosen skin and cook peppers.
Don't blacken the skin.
Clean the peppers and cut into strips.
Place a layer of peppers in the bottom of a dish. Place the anchovies over the peppers and season lightly with salt and generously with pepper.
Add a pinch of oregano, a few capers and some of the garlic.
Repeat layers with remaining ingredients and cover with olive oil.
Allow to marinate in the refrigerator. Remove garlic after 24 hours.
Serve at room temperature.
Enjoy with thinly-sliced baguettes or crackers.