Piedmontese capsicums

SERVES 6–8

4 red capsicums, halved and seeded 4 tomatoes, halved lengthways 8 anchovy fillets, drained and finely chopped

4 garlic cloves, finely chopped 2 tablespoon capers, rinsed and chopped 2 tablespoon olive oil

1 tablespoon balsamic vinegar mixed salad leaves, to serve

1 handful basil leaves

1 Preheat the oven to 180°C (160°C fanforced). Lightly oil a large ovenproof dish. Add the capsicum halves, cut side up and well spaced, then place a tomato half, cut side up, inside each capsicum half.

2 Combine the anchovies, garlic and capers. Scatter over the tomato halves, then drizzle with the oil and vinegar. Bake for 45 minutes or until the capsicums and tomatoes are soft and tender.

3 Put the salad leaves and basil on a platter and top with the capsicums and all their beautiful juices.