The final North African recipe from Vegetarian Journal:

(author's note): This is a nice change from hummus and babganou as an appetizer or side dish.

Grill or roast the chili and bell peppers until the skins break and can be removed easily. (I put them in a 500 degree oven, turning until blackened, then placed in a paper bag for 15 minutes until skins just fall off. Be careful, as chilis will blacken faster than other peppers and can become too dry and brittle.)

Remove seeds and stems. Chop the peppers well and finely.

Broil the garlic and tomatoes. When garlic is cool, slip it out of the skins. Peel, seed and drain the tomatoes if watery. Mash or puree the garlic and tomatoes. Combine tomatoe puree, chopped peppers, twabil and lemon juice. Spread onto a plat and drip capers on top. Serve with pita. Twabil

This spice mixture is used in couscous stews, salad dressings, and kips. This makes 3-4 Tablespoons. Try it in the other recipes if you like it in this one.