Fried Peppers with Garlic, Capers and Vinegar

‘The most important feature of this recipe is the slightly burnt taste of the peppers (red and yellow if possible), which is obtained by frying the vegetables until the skin is scorched, or caramelised. If I was ever late coming home, I was always glad to find a dish of fried peppers in the fridge! My mother knew we would eat them cold as well.’