Roast peppers with anchovy

This Italian recipe, peperoni alle acciughe, is a nice starter for a warm Summer evening.

Serves 4-5

4 anchovy fillets (I used tinned)
3 peppers (you can use different colours)
1 tbsp oregano (dried or fresh)
1 garlic clove, very finely chopped
1 tbsp capers, very finely chopped
salt
olive oil

Wash and dry the peppers and cut away the stems and seeds.
Cut them in 3-4, put them in an oven dish greased with 1 tbsp olive oil, add salt and dried oregano and roast at 200°C for 20-30 min until they are soft.
Let them cool, then transfer to a serving dish and sprinkle with garlic, capers, anchovy and olive oil.
Let this stand for 2h before serving.

Note: if you use fresh oregano, chop it finely and add it at the end together with garlic etc.