Peperonata is a delicious Italian salsa made with bell peppers. Traditionally is prepared with a mix of red, yellow, and green peppers, but you can use any combination of colors that you like.
Cover the bottom of a large saucepan with olive oil and heat it over low heat. Sauté the onion until very soft, about 8 minutes.
Add the peppers and fry them together with the onion for 2-3 minutes. Add the marjoram, capers and anchovies, if using, along with the water.
Let the peppers cook until tender but not too soft, about 20 minutes. Add the olives, if used, check the seasoning and serve.
The sauce is more colorful if you use peppers of various colors, red, orange, yellow and green.
If the liquid is consumed too quickly, more water can be added.
Anchovies, capers and olives are salty and the sauce should not need more salt.
The peppers can be passed over the stove until the skin begins to burn. The skin is easily removed once blackened. Another option is to use a kitchen torch to burn the skin.
Other vegetables such as zucchini, tomatoes or potatoes can be added, turning the peperonata into something similar to ratatouille.