This recipe is from Sybil Kapoor's book, "Citrus and Spice". She recommends it as a winter appetizer. It's a very interesting and complex blend of flavors, and we really enjoyed it. She's a Brit, so some of this stuff is measured by weight rather than volume.
To serve 6:
6 bell peppers (a mix of red, yellow, and orange)
6 T. EVOO
1 clove of garlic, finely diced
1 t. cumin seeds
1 t. chili flakes
40 g. raisins
30 g. sliced almonds
15 g. caster sugar
3 T. white wine vinegar
salt and fresh ground pepper
4 T. chopped parsley leaves
3 balls buffalo mozzarella
Roast the peppers. She recommends using a broiler (or a "grill", in her terminology), as follows: Preheat the grill to high. Quarter and core the peppers. Place skin side up under the grill and cook until the skin blisters and blackens. Remove to a bowl and cover. Once cool, peel off the skin and cut the flesh lengthwise into medium-thick slices.
Set a wide saucepan over a medium heat. Add the olive oil and when hot, mix in the roasted pepper strips. Once they're hot, stir in the garlic, cumin seeds, chili flakes, raisins, almonds, and sugar. Fry for two minutes, stirring regularly. Mix in the vinegar once the ingredients begin to cook but before the almonds turn brown. Bubble vigorously until the vinegar has evaporated. Remove from the heat, season to taste with S&P, and leave until tepid. Mix in the parley.
Slice the mozzarella and divide between six plates. Spoon on the peppers so that they partially fall onto the cheese. Serve immediately.