Pugliese Peppers

Wash the peppers and cut them into strips. Place them in a pan with a drizzle of oil, season with salt, and cover. Cook for about fifteen minutes, stirring occasionally. Then, remove the lid and add the white wine. Raise the heat to let it evaporate and add the sugar. Quickly stir the peppers and turn off the heat. Separately, sauté a clove of garlic in a pan with a drizzle of olive oil, along with the breadcrumbs, capers, and parsley. Then add the peppers and mix everything together. They are excellent both hot and cold. If you love the flavor of garlic, instead of using the whole clove, you can chop it.