Chef Paul’s PEPPERS AND OLIVES

Serves 5

This appetizer makes for a terrific light starter if there’s a feast to follow. We like to serve it with chunks of crusty bread.

5 frying peppers

½ cup olive oil

¼ teaspoon red pepper flakes

4 garlic cloves, sliced

⅓ cup pitted Kalamata olives

¼ cup seasoned Italian bread crumbs

Cut off both ends of the peppers and cut them in half lengthwise. Remove the ribs and seeds. Cut the peppers into ¾-inch-thick slices.

In a 12-inch skillet, warm the oil over medium heat. Add the peppers and cook for 45 minutes, turning the peppers every 10 minutes. Add the red pepper flakes, garlic, and olives. Sauté until the garlic is the color of toast. Dust with the bread crumbs.