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Roast peppers in an oven or a barbeque until they are soft and charred. |
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Let peppers rest in a paper bag for 10 minutes, allowing steam from peppers to loosen charred skin. |
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Remove from bag and peel off the skin. Remove seeds and cut into quarter inch strips. |
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In a large saucepan, heat extra virgin olive oil and garlic. |
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Add capers, black olives, and peppers. |
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Cook for a few minutes and salt to season. |
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Sprinkle parsley and breadcrumbs and stir well. |
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Remove garlic and let rest for 15 minutes before serving. |
