Peppers in the Pan with Capers

So aromatic, so tasty and with minimal effort, a perfect taste!
Colored peppers, lots of garlic, olives, capers, coriander, cardamom and natural vinegar. Strong vinegar good wine that will give the final "touch" the takeoff of their flavor. That's all! Following? After the spread to fresh bread and our glasses full of ouzo and enjoy a super appetizer.
Yours!

work: 20′

time: 45′

easy:

Ingredients (8 servings) 1½ kg (3.3 lbs) colorful peppers 80g (2.8oz) olive oil 1 garlic bulb 80g (2.8oz) olives pitted 2 tbsp baby capers, rinsed and drained 1 tbsp coriander seeds 14 cardamom seeds whole 1 large shot of strong vinegar parsley for garnish	Wash and remove the stem and seeds from the peppers. Cut into thick strips along.	In a large frying pan and on medium heat pour about half of the olive oil and add the peppers to fry without being overcooked or burned. Stir regularly. If the pan is small fry few at a time.
When the peppers are ready you put it on a plate and set aside for a while. In the same pan, add the remaining olive oil, olives, capers and garlic cloves peeled & cut in two along.	Gradually add in the pan the coriander and cardamom. Fry briefly until the garlic gets brown. After a while add the already fried peppers mixed with the other ingredients and flavored by spices.	Finally add the vinegar, stir well and let it fry for a few more minutes. Accompany meat, fish, pasta, pizzas etc. But the absolute taste proposal is to add the fried peppers, sprinkled with chopped parsley, on a slice of bread and to enjoy the company of ouzo or raki.

If left over fried peppers or make a lot, keep for some time in sterile jar, like the pickles.
Awesome snack!

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Zambia Sifaki