2 to 3 red bell peppers, sliced in ¼ inch rounds, seeds and veins removed

1 red onion, sliced in ¼ inch rounds and separated

Fresh thyme or dried

Capers to taste

Olive oil

1.    Sauté onions in olive oil until soft.

2.    Add bell peppers and thyme.

3.    Remove from heat when peppers are cooked but still have a crunch to them.

4.    Add capers and season with salt and pepper

This recipe was given to me on a birthday card (sent 6 months after my birthday) by Sherry Gee Vinson with this photograph and quote, “If you don't mind, it doesn't matter." ~ Mark Twain