- Rinse the capsicums and slice open. Remove the stem, seeds and ribs, then slice lengthwise into thin 6mm strips.
- Dice red onion. Slice tomatoes in half, gently squeeze out seeds and excess juice, discard. Coarsely chop tomatoes. Rinse capers and tear the basil leaves.
- Heat olive oil in a large pan over a moderate heat and fry the capsicums and onions, stirring constantly until they have wilted and begin to colour. Add the chopped tomatoes and garlic salt, cover and simmer for 10 minutes.
- Transfer the peperonata to a bowl. Add the capers, basil, olives and red wine vinegar. Season with salt and pepper to taste, then stir. Cover and allow it to cool for at least an hour before serving. Serve with ciabatta rolls.
Make this recipe a day ahead as the flavours will develop even more.