Armenian Roasted Pepper Sauce for Fish

It’s not really a sauce but a little vegetable stew placed on top of the fish; I serve it with tuna, swordfish, sturgeon, or rockfish. Use the cayenne judiciously so as not to overpower the sweetness of the peppers, onions, allspice, and basil. If red peppers are not available, use green. Serve with roasted potatoes or cracked wheat pilaf and grilled eggplant.