Ingredients

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

　　

Step 1

Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. Thinly slice the peppers lengthwise. Heat a very large sauté pan over high heat for 2 minutes. (You may have to use two pans or do this in two batches to avoid overcrowding.) Swirl in 3 tablespoons olive oil and wait 1 minute. Add the onion, peppers, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Sauté over high heat 5 to 6 minutes, tossing often, until the peppers soften. (They should still have a little crunch to them but be tender.)

　　

Step 2

Add the capers and remaining 2 tablespoons olive oil to the pan, cook another minute, and transfer the peppers to a shallow nonreactive dish. Turn the heat off, add the vinegar, and reduce by half. The residual heat should be enough to reduce this small amount of vinegar. Use a rubber spatula to scrape all the vinegar over the peppers. Add the oregano, and toss well to combine. The heat of the peppers will help release the flavor of the oregano. Taste for seasoning.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)