Peperonata

Ingredients

• 1/4 cup olive oil
• 2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
• 2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
• 2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
• 1 large onion, sliced into circles or into half-moons
• 4 garlic cloves, sliced thin
• 12 black olives, pitted
• 1 or 2 canned salted anchovies, minced
• 1 tablespoon dried oregano
• 4-5 Roma tomatoes, seeded and diced
• Salt and pepper to taste
• 2 tablespoons capers
• 1/2 cup fresh basil, leaves torn roughly
• 2 tbl. Lemon juice or wine vinegar