3 red & yellow peppers, seeds and membrane discarded
3 small zucchini
2 medium tomatoes
2-3 tablespoons olive oil
1 medium onion, peeled & sliced in half-moons
salt & pepper to taste
1/4 cup capers
2- 3 sprigs fresh basil or mint, or combination
1/4 cup breadcrumbs, lightly toasted in a pan with a drizzle of olive oil
Cut the peppers into narrow slices. Cut the zucchini into inch-thick half-moons. Cut the tomatoes into wedges.
Heat some olive oil in a medium saucepan. Add the onion. Cook for a few minutes until softened, then add the peppers and thyme. Cook for about 4-5 minutes until the peppers have softened. Add the zucchini and tomatoes. Season with salt and pepper. Simmer until zucchini is softened and tomatoes break down a bit, about 8 minutes. Stir in the capers. Tear leaves of basil or mint and add to mixture. Transfer to a serving dish and sprinkle the toasted breadcrumb. Serve hot or at room temperature.