Place the peppers in an oven or on a barbecue and roast until they are soft and charred. Let the peppers rest in a paper bag for 10 minutes, allowing the steam from hot peppers to loosen the charred skin. Remove the peppers from the bag, and peel off the skin and discard. Remove the seeds and cut into 1/4-inch strips. In a large saucepan, heat the extra-virgin olive oil and the garlic. Add the capers, black olives, and pepper strips. Cook for a few minutes more, and season with salt. Sprinkle with the parsley and bread crumbs, and stir well. Remove the garlic, and let rest for 15 minutes before serving.
Recipe courtesy of David Rocco