Peperonata

Directions

1. 1
   Heat half of the olive oil in a large pan set over high heat until it is nearly smoking.
2. 2
   Add, in batches, the peppers and onion, and cook, tossing often, until the peppers have softened but have not yet gone slack in the heat.
3. 3
   Remove each batch to a large bowl.
4. 4
   When you are done with the peppers and onions, return the pan to the stove and set over high heat.
5. 5
   Add remaining olive oil, allow to get hot, then add the capers.
6. 6
   Cook until fragrant and almost crisp, then add the mixture to the bowl of peppers and onions.
7. 7
   Turn the flame off under the pan and add the vinegar, allowing it to reduce in the dying heat to about half its volume, about 2 to 3 minutes.
8. 8
   Scrape the vinegar over the peppers, add oregano and redpepper flakes, then toss well to combine.
9. 9
   Adjust seasoning to taste.
10. 10
    Serve near or on top of grilled brats.